I decided y’all definitely need these banana pudding cheesecake bars recipe. It’s one of my faves. The blondie bottom is flavored with mashed bananas. Then I add a no-bake creamy cheesecake filling flavored with banana pudding and let it firm up. It’s so addictive and so easy that it’s a fave dessert for me to pull out for entertaining.
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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.
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Banana Pudding Cheesecake Bars Recipe
These Banana Pudding Cheesecake Bars are irresistible! A banana blondie crust gets topped with creamy banana pudding cheesecake creating one of the most delish cheesecakes ever!
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I’ll email this recipe to you, so you can come back to it later!
Servings: 9 bars
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.
Notes
To keep those Banana Pudding Cheesecake Bars with their no-bake topping on point, put in an airtight container and slide them into the fridge. They’ll stay fresh for up to 5 days. Just remember to give them a little chill time before serving – they’re best enjoyed cool!
Nutrition
Calories: 544kcal | Carbohydrates: 54g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 146mg | Sugar: 45g | Vitamin A: 1300IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.6mg
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Recipe Tips
- Go Room Temp: Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.
- Get Ripe Banana: That sweet flavor makes such a difference in the blondie.
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This is maybe the best idea anyone’s ever had, ever. I love the cheesecake on the blondie base! So perfect! Pinned 🙂
I’ve always wanted to be a genius Ashley!!
This recipe looks yummy!
Thank you!
Hi Jocelyn
The first recipe I would bake with the hand mixer is your birthday chocolate cake you have on your blog..
I would definitely make some double chocolate brownies…my favorite!
Those sound amazing!
I know some people who would be so excited about these! Including ME!
Yep I’m excited and want them again!
I would bake these of course!!
Good answer!
I would first make chocolate chip cookies! Yum yum!
This recipe right here is something that I can get down with. I love banana pudding, but in a cheesecake blondie form, whoa! Looks so good.
Thank you!!!
My goodness, I love banana pudding and these cheesecake blondies are perfection! I love using my KitchenAid hand mixer too!
Thank you Ashley!
Read this recipe over several times and either I have missed it or I need another pot of coffee, but the instructions say nothing about what to do with the whipping cream after you’ve beat it and chilled it. I’ m guessing I should fold it into the cream cheese mixture before I pour it over the cooled crust.
Thanks so much Betsy! Yes the recipe has been updated now. Thank you for seeing that.