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.


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How to Make Banana Cream Cheesecake Bars


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


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


  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C). Line an 8×8-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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: Maria

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