How to Make Banana Cream Cheesecake Bars

Surrender to the allure of our “Tropical Temptation” Banana Cream Cheesecake Bars, a decadent dessert that marries the lush sweetness of bananas with the creamy richness of cheesecake. Set atop a buttery graham cracker crust and finished with a light, whipped topping, these bars offer layers of irresistible flavor and texture. Perfect for summer gatherings, special occasions, or whenever you crave a slice of something blissfully indulgent, these cheesecake bars promise to transport your taste buds to a tropical paradise with every bite.

Why You’ll Love “Tropical Temptation” Banana Cream Cheesecake Bars:

• Decadently Creamy: The cheesecake layer is smooth and rich, with a delightful banana flavor.
• Crunchy Crust: A graham cracker crust provides the perfect textural contrast.
• Easy No-Bake Option: Keep your kitchen cool with a dessert that requires minimal baking (just the crust, if you choose).
• Make-Ahead Friendly: Ideal for preparing in advance, allowing flavors to meld beautifully in the fridge.

Ingredients Notes For “Tropical Temptation” Banana Cream Cheesecake Bars:

• Graham Cracker Crumbs: Forms the base of the crust. For a twist, try using vanilla wafer crumbs.
• Cream Cheese: The cornerstone of the cheesecake layer, ensuring it’s softened for smooth mixing.
• Bananas: Use ripe bananas for the cheesecake filling to maximize flavor and sweetness.
• Whipped Cream or Whipped Topping: Adds lightness to the cheesecake mixture and serves as a fluffy topping.
• Sugar: Adjust according to the sweetness of the bananas and your preference.
• Gelatin: Helps stabilize the cheesecake layer, especially important if opting for a no-bake filling.

Recipe Steps:

1. Prepare the Crust: Mix graham cracker crumbs with melted butter and press firmly into the bottom of a lined baking dish. Bake until set and golden, then cool. Optionally, chill the crust instead of baking for a fully no-bake version.
2. Cheesecake Mixture: Beat softened cream cheese with sugar until smooth. Blend in mashed bananas and dissolved gelatin (if using), then gently fold in whipped cream or topping.
3. Assemble: Pour the banana cheesecake mixture over the cooled crust, smoothing the top with a spatula.
4. Chill: Refrigerate the bars until firm, ideally overnight.
5. Serve: Cut into bars and serve chilled, optionally garnished with additional banana slices, whipped cream, or a drizzle of caramel.

Storage Options:

• Refrigerate: Keep the bars in an airtight container in the fridge for up to 3 days.
• Freeze: For longer storage, freeze the bars on a baking sheet before transferring to a freezer-safe container. Thaw in the refrigerator before serving.

How to Make Banana Cream Cheesecake Bars

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Ingredients

 

For the Crust:

• ▢ Graham cracker crumbs: 1 and 1/2 cups
• ▢ Unsalted butter melted: 1/3 cup
• ▢ Granulated sugar: 1/4 cup

For the Cheesecake Filling:

• ▢ Cream cheese softened: 16 ounces (2 packages)
• ▢ Granulated sugar: 1/2 cup
• ▢ Sour cream: 1/4 cup
• ▢ Ripe bananas mashed: 2 medium
• ▢ Vanilla extract: 1 teaspoon
• ▢ Eggs: 2 at room temperature

For the Banana Cream Topping:

• ▢ Heavy whipping cream: 1 cup
• ▢ Powdered sugar: 2 tablespoons
• ▢ Vanilla extract: 1/2 teaspoon
• ▢ Instant banana cream pudding mix: 2 tablespoons

Additional:

• ▢ Sliced bananas: For garnishing
• ▢ Lemon juice: To toss with banana slices to prevent browning optional

Instructions

Prepare the Crust:

• Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, or until set. Remove from the oven and let cool.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, mashed bananas, and vanilla extract, mixing until well combined.
• Add eggs one at a time, beating just until blended. Pour the filling over the prepared crust.

Bake:

• Bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight.

Prepare the Banana Cream Topping:

• In a mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and banana cream pudding mix until stiff peaks form.

Assemble the Bars:

• Spread the banana cream topping over the chilled cheesecake layer. If using, toss banana slices in lemon juice and arrange them on top of the cream layer.

Chill and Serve:

• Chill the bars for an additional hour to set the topping. Use the parchment paper overhang to lift the bars out of the pan before slicing.