Description

Banana Cream Cheesecake Bars are a luscious and creamy dessert that combine the smooth richness of cheesecake with the sweet, tropical taste of ripe bananas. With a buttery graham cracker crust, a silky cheesecake filling, and a whipped cream topping, these bars are a perfect, indulgent treat for any occasion. They’re easy to make and utterly irresistible!

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

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Instructions

Prepare the Crust:
Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly with butter or cooking spray. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the pan’s bottom. Bake for 10-12 minutes, or until golden. Let the crust cool while you prepare the filling.
Make the Cheesecake Filling:
Beat softened cream cheese in a large mixing bowl until smooth. Add sour cream, sugar, eggs, vanilla extract, and flour, and mix until fully combined and smooth. Pour the cheesecake filling over the cooled crust, spreading it evenly.
Bake the Cheesecake:
Bake at 325°F (160°C) for 30-35 minutes, or until the edges are set but the center is slightly jiggly. Let the cheesecake cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
Prepare the Banana Layer:
While the cheesecake cools, slice the bananas into thin rounds and toss with lemon juice to prevent browning. Once the cheesecake is set, layer the banana slices on top.
Make the Whipped Cream Topping:
Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the banana layer.
Chill and Serve:
Refrigerate the assembled bars for at least 1 hour before serving to allow the whipped cream to set. Slice and serve!

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The bananas may brown over time, so it’s best to serve within a day or two.Freezing: You can freeze the cheesecake bars (without the banana topping) for up to 1 month. Thaw overnight in the refrigerator, then add the bananas and whipped cream just before serving.