Banana Cream Cheesecake Bars

Why You’ll Love This Recipe

These Banana Cream Cheesecake Bars are a delightful combination of textures and flavors. The creamy cheesecake filling pairs beautifully with the sweetness of ripe bananas and the crunch of a graham cracker crust. The whipped cream topping adds the perfect finishing touch, making these bars a rich yet light dessert. Whether you’re serving them at a party, family gathering, or simply craving something indulgent, these bars are sure to become a favorite.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 graham crackers, crushed)

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• 1 cup sour cream

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon all-purpose flour

For the Banana Layer:

• 2 ripe bananas, sliced

• 1 tablespoon lemon juice (to prevent browning)

For the Topping:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter or cooking spray.

2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated with butter.

3. Press the Crust: Press the mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 10-12 minutes, or until the crust is lightly golden and set. Let the crust cool while you prepare the filling.

Make the Cheesecake Filling:

4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add the sour cream, sugar, eggs, vanilla extract, and flour, and mix until fully combined and smooth. Be sure to scrape down the sides of the bowl to ensure everything is well incorporated.

5. Pour the Filling: Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.

6. Bake the Cheesecake: Bake the cheesecake bars at 325°F (160°C) for 30-35 minutes, or until the edges are set, but the center is still slightly jiggly. The cheesecake will firm up as it cools. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 3 hours or overnight for best results.

Prepare the Banana Layer:

7. Slice the Bananas: While the cheesecake cools, slice the bananas into thin rounds. Toss the banana slices in lemon juice to prevent them from browning.

8. Layer the Bananas: Once the cheesecake has cooled and set, arrange the banana slices evenly on top of the cheesecake layer. You can cover the entire surface or place the bananas in a decorative pattern.

Make the Whipped Cream Topping:

9. Whip the Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.

10. Top the Bars: Spread the whipped cream topping evenly over the banana layer, or pipe it onto the bars for a more decorative look.

Serve:

11. Chill and Serve: Once assembled, refrigerate the banana cream cheesecake bars for at least 1 hour before slicing and serving. This allows the whipped cream topping to set and the flavors to meld together.

Enjoy!

These Banana Cream Cheesecake Bars are now ready to be enjoyed. They’re creamy, indulgent, and perfect for satisfying your sweet tooth!

Servings and Timing

• Servings: 12-16 bars

• Prep Time: 20 minutes

• Cook Time: 30-35 minutes

• Total Time: 4-5 hours (including cooling and chilling time)

Variations

• Banana Caramel Version: Drizzle caramel sauce over the whipped cream topping for an added layer of sweetness and richness.

• Chocolate Banana Cheesecake Bars: Add a layer of chocolate ganache on top of the cheesecake filling before layering with bananas. You could also sprinkle chocolate chips over the whipped cream for a chocolatey twist.

• Nutty Crust: Add chopped nuts, such as walnuts or pecans, to the graham cracker crust for an extra crunch.

Storage/Reheating

• Storage: Store the banana cream cheesecake bars in an airtight container in the refrigerator for up to 3 days. The bananas may begin to brown over time, so it’s best to serve them within a day or two for optimal freshness.

• Freezing: You can freeze the cheesecake bars (without the banana topping) for up to 1 month. To serve, allow them to thaw in the refrigerator overnight before adding the bananas and whipped cream topping.

FAQs

Can I make these bars ahead of time?

Yes, these bars are perfect for making ahead of time. Prepare them the night before, refrigerate, and add the banana slices and whipped cream just before serving.

Can I use a different fruit instead of bananas?

Yes, you can swap the bananas for other fruits like strawberries, blueberries, or peaches. Just make sure the fruit is fresh to keep the texture of the topping.

Can I make these bars gluten-free?

To make these bars gluten-free, substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies, and use a gluten-free flour blend in the cheesecake filling.

Can I make the whipped cream topping in advance?

It’s best to make the whipped cream topping fresh, but you can prepare it a few hours ahead and store it in the refrigerator until ready to use. Be sure to give it a quick whisk before spreading it over the bars.

Conclusion

Banana Cream Cheesecake Bars are an irresistible combination of creamy cheesecake, sweet bananas, and light whipped cream, all atop a buttery graham cracker crust. They are the perfect balance of flavors and textures, making them an ideal dessert for any occasion. Easy to make and packed with flavor, these bars are sure to become a family favorite!