A blondie crust made with mashed bananas and filled with an easy banana cream cheesecake filling makes these blondies creamy and delicious.
Summer is in full force and we are enjoying every moment of it. I always feel like it flies by way too fast and even though we do a lot of fun things, I always feel like we could have done more. We don’t have any big plans for summer, mainly just hanging out and doing whatever seems fun at the moment.
One thing we love doing is going on picnics. Every Sunday afternoon in the Spring and Summer and into fall (if the weather is good) we go to the park for a picnic with the girls. We have been doing this since Kalena was a baby, so going on almost 16 years. It is always a great time to sit and relax, talk and laugh. We always have a wonderful time and always have a yummy lunch.
These banana cream cheesecake blondies made their way to the park with us this past Sunday and are so delicious. They are easy to make, but do take some time because you need to let them freeze. So plan on making them at least a couple of hours before you need them.
These blondies are so delicious. The crust is made with mashed bananas which makes them chewy and full of flavor. Topped with a no-bake cheesecake filling and garnished with Nilla wafers and fresh banana slices is perfection for you banana lovers.
I double this recipe and make it in a 9×13 baking dish because I have a million children (and we like treats for the next day). Nothing is worse than when you have a yummy treat one day and crave it the next and you have nothing…
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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 45 minutes |
| Servings |
bars
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- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar packed
- 1 large egg yolk
- 1/2 cup all-purpose flour
- Pinch of salt
- 1/4 cup mashed ripe banana
- 1 teaspoon pure vanilla extract
- 2/3 cup heavy whipped cream
- 2 packages of cream cheese 8 ounce
- 1 cup granulated sugar
- 1 package instant banana cream pudding powder 3.4 ounce
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: Powdered Sugar for extra sweetness
- Garnish: nilla wafers
Ingredients
For the Cheesecake Topping:
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- Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick spray.
- In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until smooth.
- Add batter to pan and bake for 15-20 minutes until just set.
- Cool to room temperature and prepare topping.
- Using a 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 2 hours or until completely firm.
- Garnish with nilla wafers and serve.
Easily doubled into a 9x13 baking dish.
