Banana pudding cheesecake bars are the dessert for you if you love banana pudding! These dessert bars feature a banana blondie crust topped with creamy banana pudding cheesecake.

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Banana pudding is one of my favorite desserts.

And I’ve found a way to make it even more dreamy and delicious.

Who knew mixing it with cheesecake and setting it on top of banana blondie crust would give you such amazingly decadent results?

I suspected, but now I KNOW.

And I love the resulting banana pudding cheesecake bars with all my heart.

If you are a banana pudding fan, you will too!

Ingredients

Let’s break this down into two sets of ingredients.

One for the crust and one for the cheesecake layer.

For the blondie crust you’ll need:

Butter– Softened to room temperature
Brown sugar– Lightly packed
Egg yolk
Banana– Use an overripe banana and mash it.
Vanilla– Real vanilla extract is best
Flour– All purpose
Salt

To make the cheesecake layer you’ll need:

Heavy cream– Do not substitute a lower fat milk product. The fat makes this rich and velvety.
Cream cheese– Full fat, softened to room temperature.
Sugar– Granulated
Banana pudding mix– A 3.4 ounce package
Milk– Whole if possible
Vanilla– Real vanilla extract will give better flavor than imitation.
Nilla wafers– Crushed for topping

How to Make the Banana Blondie Crust

To start, preheat your oven to 350 degrees.

Spray an 8×8 baking dish or 9×9 baking dish with non-stick spray and line it with parchment paper.

Then, cream together the butter and brown sugar until light in color and fluffy in the bowl of a stand mixer with paddle attachment.

Once the butter and sugar are creamed, mix in the egg yolk, banana, and vanilla until combined.

Then mix in the flour and salt until there are no dry spots remaining.

Press the blondie batter into the bottom of the prepared pan to form the crust.

Bake for 15-20 minutes or until the crust is set and golden brown.

Remove from oven and cool.

How to Make Banana Pudding Cheesecake

Once the crust is cool, you can start to make the cheesecake layer.

To make the cheesecake layer, whisk the heavy cream on high speed in a stand mixer with a whisk attachment for 2-3 minutes until stiff peaks form.

In a separate mixing bowl, cream the cream cheese until it’s soft and there are no lumps.

Gradually beat in sugar, banana pudding mix, milk, and vanilla.

Once the cream cheese mixture comes together, carefully fold in the whipped cream.

Spread the cream cheese mixture over the crust and smooth the top.

Top with crushed Nilla Wafers and freeze for at least 2 hours to overnight.

Remove from the freezer and remove the bars by gently pulling on the parchment paper and place on a cutting board.

Cut into 12 equal pieces and serve.

Enjoy!

Storing Leftovers

Keep any leftovers in an airtight container in the freezer for up to a week.

Tips and Tricks

Don’t skip using the parchment paper. It makes it easier to lift the bars out of the tray.
When you are folding in the whipped heavy cream to the cream cheese mixture, don’t overmix. You want to keep the whipped cream as fluffy as possible.
Make sure the crust is completely cool before you spread out the cheesecake topping.

Other Banana Pudding Desserts

Banana pudding cheesecake bars are a decadent dessert that any fan of the southern classic will love.

Make them and enjoy!

Looking for other banana pudding desserts?

Try these:

If you’ve tried these BANANA PUDDING CHEESECAKE BARS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!