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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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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Do you have to freeze it overnight or can it just chill in the fridge?
Finally made these with my sister and the family loves them 🙂 I used pre-whipped sweetened heavy cream, so it’s possible mine came out sweeter than intended, but it’s really good either way. As an aside, for those who might be wondering: the banana pudding is the most noticeable flavor of the cheesecake part, with the actual cheesecake flavor being pretty subtle. Was expecting the other way around when I tried it!
They also came out the pan really nicely even when I forgot to put parchment paper in first. The blondies make for a great crust as it has great flavor and stands up to all thaf cold moisture without being hard or dry. Super addictive and I could probably eat the whole batch myself! Hugely recommend.
Brought this to Thanksgiving, was a big hit! Thank you!
I made these for my sister-in-law’s birthday. Easy to make, even if it took a little time. Worth all the effort. Do as the recipe says, and take the crust out just as it sets, because you’re not taking it out of the pan, but letting it cool.
I’m making this for our cheesecake day work competition this week. So excited! It’s Looks so delicious.
Recipe is delicious and easy to make!! It was a little sweet for me, so the next time I make it, I’ll probably remove a teaspoon of sugar in the filling and add some smashed banana to the filling as an experiment. I cannot believe Grandbaby Cakes offers these delicious recipes for $free.99. Thank you!
Absolutely heaven in every bite
I made these last night and they remind me so much of eating the banana pudding pops when I was growing up in the 80’s. Yummy! Sent my husband off to work with dessert for breakfast. That’s why he loves me! Thanks for this lovely recipe!
Baking is a natural talent for some and practice makes us better. Your willingness to share your gifts and talents with others at no cost makes you extraordinary!! Thank you for affording working wives and moms the opportunity to put delicious homemade desserts on their tables.
These bars are amazing, best way I can describe is a combination of brownies, banana bread and cheesecake. It’s a unique recipe, makes me want to buy the cookbook to see what else you’ve come up with. Thanks so much for sharing it