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Banana Cream Cheesecake Bars

Banana Cream Cheesecake Bars

These Banana Cream Cheesecake Bars feature a buttery graham cracker crust topped with luscious layers of creamy cheesecake and fresh banana cream. Perfect for a crowd or as a sweet treat any day!
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 320 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs about 10 full sheets; gluten-free option available
  • 1/3 cup unsalted butter melted; sub coconut oil for dairy-free
  • 3 tablespoons granulated sugar
  • 16 ounces cream cheese softened (Philadelphia brand recommended)
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract pure
  • 2 large bananas ripe, sliced thinly
  • 1 cup heavy whipping cream chilled (or coconut cream for vegan)
  • 2 tablespoons powdered sugar for whipped cream
  • 1 teaspoon vanilla extract for whipped cream
  • Sliced banana rounds and banana chips for garnish

Instructions
 

  • Line a 9×9-inch baking pan with parchment paper overhang. Mix graham cracker crumbs, melted butter, and sugar until evenly moistened, then press firmly into the pan to form the crust.
  • In a mixer, beat softened cream cheese until smooth, then add powdered sugar and vanilla. Mix on medium speed until the filling is silky and free of lumps.
  • Gently fold in most of the sliced bananas into the cheesecake mixture, coating each piece without overmixing to maintain texture.
  • Whip cold heavy cream, powdered sugar, and vanilla to stiff peaks in a chilled bowl. The chilled equipment speeds whipping.
  • Layer half the cheesecake mixture over the crust, add whipped cream, then repeat with the remaining cheesecake mixture and whipped cream for two distinct layers.
  • Cover tightly and refrigerate for at least 3 hours (or overnight) to allow flavors to meld and bars to firm up properly.
  • Use a warm knife to slice the chilled block into 12 bars, wiping the blade between cuts. Garnish with banana slices, chips, or powdered sugar.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze bars (uncut) for up to 1 month. Thaw in the fridge before slicing.

Nutrition

Calories: 320kcal
Keyword Banana Cream, Banana Cream Cheesecake Bars, Banana Dessert, Cheesecake Bars, dessert recipe, Sweet Treat
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