Banana Cream Cheesecake Bars are seriously life-changing! I’m not exaggerating when I say they’re the perfect combo of creamy cheesecake and fresh banana flavor. Made these last weekend and literally couldn’t stop eating them. The graham cracker crust has this amazing buttery crunch that perfectly balances the smooth banana cream cheesecake layer. Trust me you’re gonna want to keep reading to learn how to make these irresistible Banana Cream Cheesecake Bars.
Ingredients for Homemade Banana Cream Cheesecake Bars
For the Crust
- 2 cups graham cracker crumbs – these create that classic cheesecake base flavor. Can sub vanilla wafers if needed
- 1/3 cup granulated sugar – helps bind and sweeten the crust
- 1/2 cup unsalted butter (melted) – use good quality butter here, it really affects the taste!
- Pinch of salt – balances the sweetness perfectly
For the Banana Cream Cheesecake Filling
- 3 ripe bananas – must be ripe with brown spots for best flavor and natural sweetness
- 24 oz cream cheese (3 packages) – always use full-fat for richest results
- 3/4 cup granulated sugar – provides just enough sweetness without overpowering the banana
- 3 large eggs – these give structure to your cheesecake bars
- 1/4 cup sour cream – adds tang and incredible creaminess
- 2 tsp vanilla extract – enhances the banana flavor
- 2 tbsp flour – helps prevent cracking
- 1/4 tsp cinnamon – optional but adds nice warmth
For the Topping
- 1 cup heavy whipping cream – makes the fluffiest homemade whipped cream
- 3 tbsp powdered sugar – stabilizes the whipped cream
- 1 tsp vanilla extract – for flavor
- 1 banana for garnish – sliced fresh just before serving
- Vanilla wafer cookies (optional) – for decoration and extra crunch
If you’re gluten-free you can use GF graham crackers and replace the flour with cornstarch. For a lighter version you could use Neufchâtel cheese instead of full-fat cream cheese, tho the texture won’t be quite as rich.
How to Make Easy Banana Cream Cheesecake Bars
Step 1: Prepare the Crust
- Preheat oven to 325°F and line 9×13 baking pan with parchment paper
- Mix graham cracker crumbs, sugar and salt in bowl
- Pour in melted butter and mix till everything looks like wet sand
- Press mixture firmly into bottom of pan – use flat-bottomed glass for even layer
- Bake for 10 mins till just starting to turn golden
- Remove and cool while making filling
The crust should smell amazing and buttery but not look too brown. If it starts browning too fast, your oven might run hot.
Step 2: Make the Banana Cream Cheesecake Filling
- In large bowl beat cream cheese till super smooth (about 2 mins) – no lumps!
- Add sugar and beat another min till well combined
- Mash bananas in separate bowl till smooth (or puree in blender for super smooth texture)
- Add mashed bananas to cream cheese mixture and mix till combined
- Add eggs one at a time mixing just till incorporated
- Mix in sour cream and vanilla
- Finally add flour and cinnamon and mix just till combined – don’t overmix!
The filling should be smooth but not overly aerated. Too much air = cracks later.
Step 3: Bake the Cheesecake Bars
- Pour filling over cooled crust and spread evenly
- Tap pan gently on counter few times to remove air bubbles
- Bake at 325°F for 35-40 mins or till center is almost set but still slightly jiggly
- Turn off oven, crack door open and let cheesecake cool in oven for 1 hour
- Remove from oven and cool completely at room temp
- Refrigerate at least 4 hours or overnight
The slow cooling prevents those dreaded cracks! Don’t skip this step.
Step 4: Add the Topping
- Just before serving whip heavy cream with powdered sugar and vanilla till stiff peaks form
- Spread whipped cream over chilled cheesecake bars
- Slice fresh banana and arrange on top
- Add vanilla wafer cookies if using
- Cut into bars and serve
If making ahead wait to add banana slices till right before serving so they don’t brown.
Tasty Variations for Banana Cream Cheesecake Bars
Chocolate Lover’s Version
Add 1/2 cup mini chocolate chips to the filling and drizzle melted chocolate over the whipped cream topping. Chocolate and banana = match made in heaven!
Caramel Banana Cream Cheesecake Bars
Drizzle caramel sauce over the whipped cream and sprinkle with chopped pecans. For even more banana caramel goodness check out my Banana Caramel Nut Cheesecake recipe!
Coconut Banana Cream Cheesecake Bars
Add 1/2 cup toasted coconut to the crust mixture and sprinkle more on top of the whipped cream for tropical flavor.
Peanut Butter Banana Cream Cheesecake Bars
Swirl 1/4 cup melted peanut butter into the filling before baking. Elvis would approve!
Banana Pudding Cheesecake Bars
Crush vanilla wafers for the crust instead of graham crackers and fold some crushed wafers into the filling too for that classic banana pudding vibe.
Banana Cream Cheesecake Bars FAQ
How do I store leftover Banana Cream Cheesecake Bars?
Store in airtight container in fridge up to 5 days. Best to add whipped cream and banana slices just before serving. For longer storage freeze bars without topping for up to 3 months.
Can I make these Banana Cream Cheesecake Bars ahead of time?
Absolutely! Actually taste better when made day before. Just add whipped cream and banana slices right before serving.
Why did my cheesecake crack?
Probably overbaked or cooled too quickly. Next time try lower temp and use water bath method by placing pan of water on rack below cheesecake during baking.
What can I use instead of bananas?
If not a banana fan try 1 cup of pureed strawberries or mango instead. Adjust sugar based on fruit sweetness.
How ripe should bananas be for best flavor in these cheesecake bars?
Very ripe with lots of brown spots gives best banana flavor. Definitely don’t use green or yellow bananas – not sweet enough and too starchy.
Can I make mini Banana Cream Cheesecake Bars?
Yes! Use muffin tin with liners. Reduce baking time to about 20-25 mins and follow same cooling process.
Are these Banana Cream Cheesecake Bars gluten-free?
Not normally but easy to adapt! Just use GF graham crackers and sub cornstarch for flour. Everything else is naturally gluten-free.
Final Thoughts on These Amazing Banana Cream Cheesecake Bars
These Banana Cream Cheesecake Bars have honestly become my go-to dessert whenever I need to impress someone. My mom who’s super picky about desserts even asked for the recipe last Christmas which never happens!
What I love most about these Banana Cream Cheesecake Bars is how they transform simple ingredients into something that tastes so special. They’re the perfect balance of familiar comfort food but with enough uniqueness that people always ask for the recipe.
Hope you enjoy making these as much as I do! Tag me on social if you try these Banana Cream Cheesecake Bars – always love seeing your creations!
Banana Cream Cheesecake Bars
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer
- Parchment paper
- Spatula
- Measuring cups and spoons
- Whisk or hand mixer (for whipped cream)
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- Pinch of salt
Banana Cream Cheesecake Filling:
- 3 ripe bananas mashed
- 24 oz full-fat cream cheese 3 packages
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp flour
- 1/4 tsp cinnamon optional
Topping:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 banana sliced (for garnish)
- Vanilla wafer cookies optional, for garnish
Instructions
Step 1 – Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a 9×13-inch pan with parchment paper.
- Mix graham cracker crumbs, sugar, and salt in a bowl.
- Add melted butter and mix until it resembles wet sand.
- Press mixture into the bottom of the pan.
- Bake for 10 minutes, then let cool while preparing the filling.
Step 2 – Make the Filling:
- Beat cream cheese until smooth.
- Add sugar and beat until combined.
- Stir in mashed bananas.
- Add eggs one at a time, mixing gently.
- Mix in sour cream and vanilla.
- Add flour and cinnamon; mix just until combined.
Step 3 – Bake the Bars:
- Pour filling over crust. Tap pan to release air bubbles.
- Bake at 325°F for 35-40 minutes, until center is just set.
- Turn off oven, crack the door, and let bars cool inside for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours.
Step 4 – Add Topping:
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over chilled bars.
- Top with banana slices and vanilla wafer cookies.
- Slice and serve.