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:
- 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.
- 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.
- Assemble: Pour the banana cheesecake mixture over the cooled crust, smoothing the top with a spatula.
- Chill: Refrigerate the bars until firm, ideally overnight.
- 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
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.
