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Banana Pudding Cheesecake Bars Recipe

★★★★★

4.7 from 128 reviews
  • Author: Isabella
  • Total Time: 2 hours 35 minutes (including freezing time)
  • Yield: 12 bars 1x
  • Diet: Vegetarian

Description

These Banana Pudding Cheesecake Bars combine a rich, creamy banana-flavored cheesecake layer over a buttery blondie crust, topped with crunchy crushed Nilla Wafers. Perfectly chilled and easy to make, they offer the perfect blend of banana pudding and cheesecake in every bite.

Ingredients

Scale

Blondie Crust

  • ½ cup butter, softened
  • ½ cup brown sugar, lightly packed
  • 1 egg yolk
  • ¼ cup mashed banana
  • 1 teaspoon vanilla extract
  • ½ cup flour
  • ¼ teaspoon salt

Cheesecake Layer

  • 2 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 (3.4 oz) package banana pudding mix
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2/3 cup heavy whipping cream

Topping

  • Crushed Nilla Wafers

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F. Spray an 8×8 or 9×9 baking dish with non-stick spray and line it with parchment paper for easy removal of the bars.
  2. Make the Blondie Crust: In a stand mixer fitted with a paddle attachment, cream together the softened butter and brown sugar until light and fluffy. Add in the egg yolk, mashed banana, and vanilla extract, mixing until combined. Then, add the flour and salt and mix until no dry spots remain.
  3. Bake the Crust: Press the blondie batter evenly into the bottom of the prepared pan. Bake for 15-20 minutes, or until set and golden brown. Remove from oven and allow to cool completely.
  4. Whip the Cream: Using a stand mixer with a whisk attachment, whip the heavy cream on high speed for 2-3 minutes until stiff peaks form. Set aside.
  5. Prepare the Cheesecake Mixture: In a separate bowl, cream the softened cream cheese for 2-3 minutes until smooth and lump-free. Slowly add granulated sugar, banana pudding mix, milk, and vanilla extract, mixing until combined thoroughly.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to keep the texture light and fluffy, being careful not to overmix.
  7. Assemble the Bars: Spread the cheesecake mixture evenly over the cooled blondie crust. Smooth the top with a spatula.
  8. Add Topping and Chill: Sprinkle crushed Nilla Wafers over the cheesecake layer. Freeze the bars for at least 2 hours or overnight to set completely.
  9. Serve: Remove the bars from the freezer by lifting the parchment paper. Place on a cutting board and cut into 12 equal pieces. Serve chilled.
  10. Storage: Store any leftover bars in an airtight container in the freezer for up to one week to maintain freshness.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Use ripe bananas for maximum flavor when mashing for the crust.
  • Freezing the bars overnight yields the best texture and ease of slicing.
  • For easier slicing, warm the knife slightly before cutting the bars.
  • You can substitute Nilla Wafers topping with crushed graham crackers if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana pudding cheesecake bars, banana cheesecake bars, banana pudding dessert, cheesecake bars, no-bake cheesecake, banana blondie bars

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Find it online: https://isabellavance.com/banana-pudding-cheesecake-bars-recipe/