Banana white chocolate cheesecake bars are delicious, and such an easy dessert recipe! This is an ALMOST no-bake dessert recipe (just the crust is baked). The banana blondie crust holds no-bake banana pudding cheesecake filling, with white chocolate drizzle and banana slices on top. This is the best banana pudding dessert for cheesecake lovers!
<<< CLICK HERE TO PIN THIS RECIPE >>>
Whenever I see homemade southern banana pudding, my thoughts instantly gravitate to a childhood friend of mine, Paula. Or rather, her grandmother. In her grandmother’s kitchen, there was almost always a batch of creamy banana pudding waiting to be devoured. Creamy, delicious homemade banana pudding! Jump forward in time to the year I fell in love with cheesecake. Truthfully, obsession is the best term to describe my affection for cheesecake. I’ve requested it as my birthday dessert nearly every year, for as far back as I can remember.
When I was younger, I had no idea that a cheesecake dessert can be expensive to make. Even with a membership at Sam’s Club, the cost to buy the dairy products for a traditional cheesecake recipe makes my wallet cry a little bit.
Now I understand why after I requested a birthday cheesecake every year, my mom would smile at me, then turn her head and sort of roll her eyes. I’m sure the cost to make enough cheesecake to serve our huge family was a hefty investment. But if my mom was still alive, I’m sure she would say that I am worth every penny she spent. 😉 Besides, I was born on my dad’s birthday, so making one birthday cheesecake was really a dual birthday purpose. 😉
Later on in life, I learned that no-bake cheesecake was a thing. Not just any old thing, either! No bake cheesecakes are delicious, AND much less expensive and easier to make! So when it came time to create this dessert recipe, I brought my two dessert loves together into dessert marriage.
Banana white chocolate cheesecake bars are the perfect dessert, combining my passions for banana pudding and cheesecake.
Making banana white chocolate cheesecake bars is beyond easy, not to mention, quick! Waiting for them to chill in the fridge is the most difficult part. I think the banana blondie crust is what sets these cheesecake bars apart from other cheesecake bar recipes. The combination of bananas and brown sugar makes them rich, but because there isn’t a lot of sugar in the recipe, they’re not overly sweet. You can use either traditional banana pudding mix or sugar free. With sugar free pudding in my pantry, and 50 excess pounds to lose, sugar free is the obvious choice for me.
Sorry for the tangent… my love for bananas is long and strong! 🙂
So back to my recipe… a drizzle of white chocolate and sliced bananas on top of the cheesecake bars, and you’ve got a dessert that’s as pretty as a picture.
And pretty desserts are a great thing, since we eat with our eyes first.
Please use the comments to let me know what you think of this banana white chocolate cheesecake bars recipe. Enjoy!
A banana blondie crust, topped with no-bake banana cheesecake filling.
For the Blondie Crust
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 large egg yolk
- 1/2 cup all purpose flour
- 1/4 teaspoon kosher salt
- 1 medium ripe banana, mashed
- 1 teaspoon pure vanilla extract
For the Banana Cheesecake Topping
- 5 ounces heavy cream
- 16 ounces cream cheese
- 1 cup granulated sugar
- 1 package Sugar-Free INSTANT Banana Cream Pudding/Pie Filling
- 4 ounces milk
- 1 teaspoon vanilla extract
- 6 ounces Wilton white candy melts
- 1 large banana, sliced, for garnish (optional)
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8x8 baking pan with nonstick 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 to 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
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.
Gently fold whipped cream into the cream cheese batter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Melt white chocolate discs per package instructions. Transfer melted chocolate to a pastry bag fitted with a small round tip, a decorating bottle, or a quart size zip top bag with a corner snipped off. Pipe stripes of chocolate diagonally across the chilled bars and top with slices of banana, or decorate as desired.
|Amount Per Serving||As Served|
|Calories 454kcal Calories from fat 270|
|% Daily Value|
|Total Fat 30g||46%|
|Saturated Fat 18g||90%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!