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Banana Cream Cheesecake Bars

Banana Cream Cheesecake Bars

The Crispy Chef
These Banana Cream Cheesecake Bars combine buttery graham cracker crust with a rich, creamy banana cheesecake filling, topped with fluffy whipped cream and fresh banana slices. Easier than a traditional cheesecake but just as delicious!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12 bars
Calories 345 kcal

Equipment

  • 9x13-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 9x13-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.

Notes

Use ripe bananas with brown spots for best flavor.
Swap graham crackers for vanilla wafers or gingersnaps.
Make it gluten-free by using GF graham crackers and cornstarch instead of flour.
For make-ahead, add toppings just before serving.
To freeze, omit toppings and wrap tightly.

Nutrition

Calories: 345kcalCarbohydrates: 29gProtein: 5gFat: 24g
Keyword banana cream cheesecake bars
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