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Banana Pudding Cheesecake Blondies | Grandbaby Cakes
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4.41 from 107 votes

Banana Pudding Cheesecake Bars with Banana Blondie Crust

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!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 9 bars
Calories: 544kcal


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


For the Blondie Crust:

  • Preheat oven to 350 degrees and prepare a 8x8 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.


For the cheesecake filling, 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.


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