There is something irresistibly delightful about the Banana Cream Cheesecake Bars Recipe that feels like summer wrapped in a dessert. Rich, creamy cheesecake layered over a buttery graham cracker crust, combined with luscious mashed bananas and topped with a dreamy banana cream topping, creates a perfect balance of textures and flavors that dance on your palate. Whether you’re making it for a special occasion or a simple weeknight treat, these bars deliver comfort and indulgence in every bite. I’m beyond excited to share this recipe with you—it’s a personal favorite that always brings smiles around the table.
Ingredients You’ll Need
Gathering simple, everyday ingredients that come together to make an extraordinary treat is what makes this recipe so delightful. Each ingredient plays a crucial role—from the buttery crust that provides a sturdy yet tender base, to the creamy cheesecake filling enriched with bananas for natural sweetness and moisture, and finally, the airy banana cream topping that finishes it all off with a luscious touch.
- 1 1/2 cups graham cracker crumbs: The essential crumbly base that adds a subtle crunch and warmth to the bars.
- 1/4 cup granulated sugar: Balances the crust with just the right amount of sweetness.
- 6 tablespoons unsalted butter (melted): Binds the crust ingredients together and adds richness.
- 16 oz cream cheese (softened): The creamy star of the cheesecake layer, giving it that smooth texture.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling to perfection.
- 2 large eggs: Helps the cheesecake set and lends structure.
- 2 ripe bananas (mashed): Adds natural banana flavor and moisture, making the bars extra luscious.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm aroma.
- 1 tablespoon cornstarch: A little magic that thickens and stabilizes the filling.
- 1 cup cold heavy whipping cream: Whipped to fluffy peaks for the creamy topping.
- 1/4 cup powdered sugar: Sweetens the whipped cream topping gently.
- 1 small box (3.4 oz) instant banana pudding mix: Provides the unmistakable banana cream flavor in the topping.
- 1 1/2 cups cold milk: Mixes with the pudding mix to create a smooth, rich topping.
- Crushed vanilla wafers or banana slices (optional): For an eye-catching garnish that adds extra texture and flair.
How to Make Banana Cream Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees Fahrenheit and lining an 8×8-inch baking dish with parchment paper. Combine the graham cracker crumbs with 1/4 cup of granulated sugar and the melted butter in a bowl. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan—the firmer, the better, as this creates the perfect foundation. Bake the crust for 10 minutes until golden and fragrant, then set it aside to cool slightly. This crust will give your bars a buttery crunch that beautifully complements the creamy layers to come.
Step 2: Make the Cheesecake Filling
While the crust cools, beat the softened cream cheese and 1/2 cup sugar in a large bowl until velvety smooth and free of lumps. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the mashed bananas, vanilla extract, and cornstarch until the mixture is perfectly smooth and homogenous. Pour this luscious filling over the cooled crust and smooth the top evenly with a spatula. This layer is where the magic truly happens, with the bananas infusing creamy cheesecake in a way that’s both flavorful and comforting.
Step 3: Bake the Cheesecake Bars
Bake the cheesecake layer for 30 to 35 minutes in your preheated oven. You’re looking for gently set edges with a slightly wobbly center to ensure perfect creaminess. Remove from the oven and allow the bars to cool to room temperature before chilling them in the refrigerator for at least four hours, or ideally overnight. This chilling step helps the cheesecake firm up beautifully, making it easier to slice into neat bars that hold their shape.
Step 4: Create the Banana Cream Topping
In a medium bowl, whip the cold heavy cream and powdered sugar until stiff peaks form; this airy base brings a light contrast to the dense cheesecake. In a separate bowl, whisk together the instant banana pudding mix and cold milk until thickened, about two minutes. Gently fold the banana pudding mixture into the whipped cream until blended, creating a fluffy, silky topping bursting with banana flavor.
Step 5: Assemble and Chill
Spread the banana cream topping over the chilled cheesecake layer evenly. For an extra special touch, sprinkle crushed vanilla wafers or arrange banana slices over the top to elevate both flavor and presentation. Return the bars to the fridge for another 30 minutes to set the topping nicely before slicing into squares. This final chill ensures every bite melts in your mouth just right.
How to Serve Banana Cream Cheesecake Bars Recipe
Garnishes
Garnishing your Banana Cream Cheesecake Bars Recipe is not just about looks—it adds subtle flavor and texture contrasts that make the dessert even more exciting. Consider topping with crushed vanilla wafers for a gentle crunch or fresh banana slices for a burst of natural sweetness. A light dusting of powdered sugar or a drizzle of caramel sauce can also make these bars truly irresistible.
Side Dishes
These bars shine all on their own but pairing them with a dollop of lightly whipped cream or a scoop of vanilla ice cream takes the experience up a notch. For a refreshing counterpoint, serve alongside a simple fresh fruit salad featuring berries or citrus to brighten the palate.
Creative Ways to Present
For a fun twist, serve Banana Cream Cheesecake Bars Recipe in individual glass jars layered with additional banana slices and pudding for a parfait-style dessert. Alternatively, cut bars into bite-sized squares and arrange on a platter for a party-friendly finger food option that’s sure to impress your guests with its creamy texture and vibrant banana flavor.
Make Ahead and Storage
Storing Leftovers
Once assembled, Banana Cream Cheesecake Bars Recipe can be tightly covered and stored in the refrigerator for up to 4 days. Keeping them chilled maintains their creamy consistency and ensures the flavors meld beautifully, so every bite tastes as fresh as the first.
Freezing
You can freeze the bars for longer storage by wrapping them tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw them overnight in the fridge. Keep in mind the topping’s texture is best enjoyed fresh, so consider adding the banana cream topping after thawing for optimal results.
Reheating
Because this is a chilled dessert, reheating isn’t recommended as it can alter the creamy texture. Instead, enjoy these bars straight from the refrigerator for that perfect cool and rich mouthfeel.
FAQs
Can I substitute the crust with something else?
Absolutely! If you prefer, you can swap the graham cracker crust with a crushed vanilla wafer crust or even a simple digestive biscuit base to change up the flavor and texture.
What if I don’t have instant banana pudding mix?
If you can’t find instant banana pudding mix, you can substitute with vanilla pudding mix and add a teaspoon of banana extract or use fresh ripe bananas in the topping to maintain that banana cream profile.
How ripe should the bananas be?
Choose bananas that are very ripe with plenty of brown spots for maximum sweetness and flavor intensity. Unripe bananas won’t offer the same natural sugar and moist texture this recipe calls for.
Can I make this recipe vegan?
This recipe relies heavily on dairy ingredients, but for a vegan version, you could experiment with dairy-free cream cheese, vegan butter, and coconut or almond milk-based pudding. The texture and flavor will differ but still delicious.
What’s the best way to slice the bars cleanly?
Use a sharp knife warmed under hot water and dried before slicing. This helps you cut through the creamy layers smoothly without cracking or crumbling the bars.
Final Thoughts
If you’re looking to impress your friends or treat yourself to something truly special, the Banana Cream Cheesecake Bars Recipe is a must-try. It’s the kind of dessert that feels both indulgent and nostalgic, melding banana’s natural sweetness with classic cheesecake creaminess. Trust me, once you make these bars, they will quickly become a go-to recipe in your dessert repertoire. Happy baking and even happier eating!
Print
Banana Cream Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously creamy Banana Cream Cheesecake Bars featuring a buttery graham cracker crust, smooth banana-infused cheesecake layer, and a light banana cream topping. Perfect as a refreshing dessert or a sweet treat for any occasion.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Banana Cream Topping:
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 small box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
Optional Garnish:
- Crushed vanilla wafers or banana slices
Instructions
- Prepare the Crust: Preheat the oven to 325°F and line an 8×8-inch baking dish with parchment paper. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then allow to cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in mashed bananas, vanilla extract, and cornstarch until mixture is smooth and well combined.
- Bake the Cheesecake Layer: Pour the cheesecake mixture over the prepared crust, spreading evenly. Bake for 30 to 35 minutes or until the center is set and firm to the touch. Remove from oven and let cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Banana Cream Topping: In a medium bowl, whip the cold heavy cream and powdered sugar until stiff peaks form. In another bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Gently fold the pudding mixture into the whipped cream until fully combined to create a smooth topping.
- Assemble and Serve: Spread the banana cream topping evenly over the chilled cheesecake layer. Garnish with crushed vanilla wafers or banana slices if desired. Chill the assembled bars for an additional 30 minutes before slicing into 9 bars and serving.
Notes
- You can substitute the graham cracker crust with a vanilla wafer crust if preferred.
- For a stronger banana flavor, add a few banana slices between the cheesecake and topping layers.
- Store leftovers refrigerated for up to 4 days to maintain freshness.
