These Banana Pudding Cheesecake Bars are irresistible!! A banana blondie crust gets topped with creamy banana pudding cheesecake creating one of the most delicious cheesecake recipes ever!!
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I could have given you one of any cheesecake recipes but I decided to hook you up with this. The blondie bottom is flavored with mashed bananas. I seriously could have made a batch of these perfectly chewy and full flavored blondies and ate them warm out of the oven because they are that good but I didn’t stop there.
Key Ingredients
Blondie Crust Ingredients:
- Melted unsalted butter, because everything’s better with butter.
- Packed light brown sugar for a touch of molasses magic.
- A large egg yolk – the golden ticket to richness.
- All-purpose flour to hold all that goodness together.
- Just a pinch of salt to make all the flavors pop.
- Mashed ripe banana for that creamy, dreamy tropical twist.
- A splash of pure vanilla extract for that sweet aroma.
Cheesecake Topping Ingredients:
- Heavy whipped cream to bring the fluff and puff to the party.
- Cream cheese, not one but two blocks, because more is always better.
- Granulated sugar to sweeten up your life.
- Instant banana pudding powder to infuse that unmistakable banana charm.
- Milk to blend it all into creamy perfection.
- A teaspoon of vanilla extract for that kiss of vanilla love.
How to Make Banana Pudding Cheesecake
For the Blondie Crust:
- Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.
- In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
- Add blondie batter to pan and bake for 15-20 minutes until just set.
- Cool to room temperature and prepare topping.
For the Cheesecake Topping:
- Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
- In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
- Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
- Carefully fold pre-made whipped cream into the cream cheese batter.
- Taste and add a little powdered sugar if you prefer it a little sweeter.
- Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 6 hours (overnight is best) or until completely firm.
- Garnish with nilla wafers and serve.
How To Store
To keep those Banana Pudding Cheesecake Bars with their no-bake topping pristine, snug them into an airtight container and slide them into the fridge. They’ll stay fresh and fabulous for up to 5 days. Just remember to give them a little chill time before serving – they’re best enjoyed cool!
Favorite Cheesecake Recipes
- Sweet Potato Cheesecake
- Butter Pecan Cheesecake
- Pumpkin Swirl Cheesecake
- Oreo Cheesecake
- Maple Cheesecake
- Chocolate Peppermint Cheesecake
Check out my blogger boos and their amazing recipes too!
Baking A Moment- Seven Minute Frosting
Blahnik Baker – Lemon Almond Tea Cakes
Hip Foodie Mom – Classic Strawberry Topped Cheesecake
Banana Pudding Cheesecake Bars with Banana Blondie Crust
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Blondie Crust:
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar packed
- 1 large egg yolk
- 1/2 cup all-purpose flour
- Pinch salt
- 1/4 cup mashed ripe banana
- 1 teaspoon pure vanilla extract
For the Cheesecake Topping:
- 2/3 cup heavy whipped cream
- 16 ounces cream cheese 2 blocks
- 1 cup granulated sugar
- 3.4 ounce instant banana pudding powder 1 box
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: Powdered Sugar for extra sweetness
- Garnish: Nilla wafers
Instructions
For the Blondie Crust:
- Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.
- In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
- Add blondie batter to pan and bake for 15-20 minutes until just set.
- Cool to room temperature and prepare topping.
For the Cheesecake Topping:
- Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
- In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
- Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
- Carefully fold pre-made whipped cream into the cream cheese batter.
- Taste and add a little powdered sugar if you prefer it a little sweeter.
- Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 6 hours (overnight is best) or until completely firm.
- Garnish with nilla wafers and serve.
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I’m not sure what happened but my blondie crust was a butter mush. I doubled the recipe so that may have bene it. I changed the crust to a graham cracker crust. Was delicious but would love to try it again with the blondie crust…sounds sooo good! Always love Jocelyn’s recipes!!
Made these for Christmas and OMG the blonde crust was everything
Made this a day ahead of Thanksgiving and it never made it to the table! I’m currently making it again b/c my sister called me at 4 a.m. requesting it! Thank you it was perfect!
I have not tried this recipe yet but I am definitely making this for one of my Christmas dishes. I appreciate you sharing your recipe. You keep doing what your great at regardless of the negative comments..
In all fairness, why don’t you publish any negative comments
You did not publish the other 2 comments. Both were somewhat negative. By only publishing this comment makes seem like you never get anything negative
Ma’am I have hundreds and hundreds of messages that I have received this week alone. I am slowly working through them since I am the only person that goes through them. I’m not a large corporation but a blog that just happens to have millions of page views so I appreciate your patience. I absolutely love what I do and love to share my recipes with the world. Regarding reviews, I try to put up everything. I even posted the one star you added here that will drag down my score. I haven’t received any negative reviews for this recipe so just because you had a negative experience does not mean that others have which is your assumption. Once I work through all of the messages, I will be posting yours. I hope that makes you feel better about things here.
I left a previous comment that I thought the bars tasted a little gummy. I had left over bars and put them in the frig instead of back in the freezer. My husband and I thought they tasted better coming from the frig instead of freezer. The consistency was creamier. Next time if I make these I will not freeze them.
Is it actual whipped cream or heavy whipping cream
Heavy whipping cream. You will whip it in the actual recipe.
Is the whipped cream measurement before or after whipping?
This is the measurement before whipping. The instructions call for you to whip.
Made these last night and they were amazing! Thank you for sharing your recipe!
What’s the best way to store; freezer or refrigerator? I’m making it the night before.
These turned out so yummy! But just curious- how did you get yours to looks so smooth and clean cut? My filling was a little thick and not as smooth. I did let the cream cheese soften to room temperature too! Taste was amazing!
I use a hot knife and freeze the bars and they cut perfectly! I’m so glad you enjoyed them.