These banana pudding cheesecake bars are so easy, fun, and delicious; the best part about this dessert is that the cheesecake is no-bake too!
I’ve been in a rut, friends.
A creative and mental rut for quite some time now actually. I’ve been chugging along and doling out these recipes left and right despite an internal conflict going on inside me. I’m aware that this may come as a surprise to many of you because it doesn’t show on my blog or on my Instagram. However, I feel like it’s only fair and right for me to share some of my feelings with you.
Over the last 2 years I’ve gone through some pretty significant changes in my life. Like, life-altering, changes. This blog has kept me busy, fueled my passion for food, and so much more. Nothing makes me happier than being around food, making food, and sharing the food I make with you. But if I’m being real, this passion of mine has been causing me to burn myself out. While I love all things food, maintaining this blog- recipe development, executing the photography aspect, creating blog posts, and then self-promoting said recipe has taken a toll on me. It all started to make me feel like it was a chore rather than me sharing my love of food with you.
Not to mention that I also have a full-time job so creating new recipes and getting blog work done has been challenging to say the least. I’m a one-woman show; I don’t have a team or an assistant behind me. Everything you see here on this blog is all done by me. Off days from work have turned into an all day affair of recipe testing, photography sessions, writing posts, etc. Instead of enjoying time off and focusing solely on myself, I’ve been going full steam ahead and it’s taking a big toll on me.
And on another note, I’ve also been doing some reflecting on what all I want to share on my platforms with you- specifically Instagram. I swear, it’s like, I remember the days when Instagram was filled with people sharing bits of their real life, random pics of family, or even their cat! I’ve started putting in serious though to my own IG feed and what I really want to share. I want to be able to share bits of my real life and things that are important to me aside from food. You know, a less curated feed. As a creator/influencer, self-promotion is big. I mean, let’s be honest, it’s what gets your name and content out there and drives traffic to your product. When you’re a brand or social media influencer (ugh, I hate those words), self-promotion comes with the territory I guess.
I basically want to take some much needed time for myself.
Time to remember why I fell in love with food in the first place. To cook and bake without developing it for a new blog post. To play around with my camera for fun instead of work. In addition to that, I need to get my creative juices flowing again, so to speak. I’m sure most of you completely understand everything I’m talking about, especially if you’re a creator yourself. As I’ve mentioned before, I also deal with anxiety and have dealt with a tremendous amount of stress, especially with certain things/changes I’ve gone through. Most people tell me that I hide it well and that is only because I internalize a lot. But I want to find ways to properly deal with that.
And don’t worry, I will still remain active on my Instagram as long as it feels natural and to share recipes/projects with you that have already been done. I only anticipate taking a month or two- we’ll see. Let’s pretend we’re in a relationship and I’m asking for a break. Ugh, wait- that one never ends well, ha!
Scratch that. We’ll call this a refresh and renew break. Yes, sounds much better, right? I’m taking this time for me to come back strong and with a million and one new recipes. Because let’s face it, you know I’ll still be cooking away! You all are always so kind and supportive to me, so I’m sending you lots of hugs and warm vibes in advance.
About these banana pudding cheesecake bars already tho!?!
What’s not to love about a no-bake cheesecake base, banana pudding, and cookie wafers? This dessert is super fun, whips up easily, and tastes so good. I love a dessert that’s cute, creative, and easy. And sure enough, this one is it. The cheesecake is a bit softer but holds up beautifully like regular baked cheesecake. I’m also using pre-packaged banana pudding for ease that you can whip up in a jiffy and let sit overnight. These banana pudding cheesecake bars are one of my fave desserts on this blog and I sure do hope you enjoy them as well!
Until next time, all my love ✌🏾💛
- Cheesecake Crust
- 2¾ cups graham cracker crumbs
- ¼ cup firmly packed light brown sugar
- ½ tsp ground cinnamon
- ½ cup plus 3 tbsp unsalted butter, melted
- Cheesecake Filling
- 4 (8-ounce) packages cream cheese, softened
- 1½ cups firmly packed light brown sugar
- 2¼ cups heavy whipping cream
- 1 tsp vanilla extract
- Garnish Ingredients
- 1 (3.4 ounce) package of instant banana pudding mix (I used the Jell-O Simply Good kind)
- 2 cups nilla wafers (I used the mini nilla wafers as they are smaller and fit better on the bars)
- 2 bananas, sliced
- Preheat the oven to 350F.
- Spray a 13x9 inch baking pan with cooking spray and line with parchment paper.
- For the crust- in a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Firmly press mixture into bottom of pan.
- Bake crust until golden brown, about 10 minutes. Let cool completely.
- For the filling- in a large bowl, beat cream cheese and brown sugar with a mixer at medium speed until smooth. While mixer is running, gradually add heavy cream until fluffy, about 3-4minutes, then add in vanilla extract.
- Pour cream cheese mixture over cooled crust. Refrigerate and let sit overnight.
- Make instant banana pudding according to package directions and let sit overnight.
- Cut cheesecake into squares and garnish with 1-2 tbsp of banana pudding, sliced bananas, and nilla wafers.