Get ready to embark on a flavor journey that marries the creamy indulgence of cheesecake with the beloved sweetness of ripe bananas. These banana cheesecake bars are about to become your new favorite dessert obsession!
As someone who’s always looking for ways to use up overripe bananas (besides the usual banana bread), I stumbled upon this recipe during a late-night baking experiment. Little did I know, it would become a staple in my dessert repertoire.
What makes these bars truly special is the perfect balance of textures and flavors. A buttery graham cracker crust provides a crisp foundation for the velvety smooth cheesecake layer, which is infused with the natural sweetness of mashed bananas. The result is a harmonious blend that’s neither too heavy nor too sweet.
The aroma that fills your kitchen as these bars bake is simply intoxicating – imagine the comforting scent of banana bread mingling with the rich fragrance of vanilla-kissed cheesecake. It’s enough to make your mouth water before you even take a bite.
These bars are delicious on their own, but for a tropical twist, try pairing them with a refreshing Mango Kiwi Smoothie. The combination of creamy and fruity is absolutely divine.
With summer approaching, these banana cheesecake bars are the perfect no-fuss dessert for backyard barbecues and picnics.
I’d love to hear about your banana cheesecake bar adventures! Have you tried any unique toppings or flavor additions?
Banana Cheesecake Bars
Equipment
- Mini Food Processor
- Large Zip Lock Bag
- Rolling Pin
- Plastic Wrap
- Parchment paper
- 9×9 or 9×13-Inch Pan
- Electric mixer
- Electric mixer
Ingredients
- optional garnish: banana slices and whipped topping
- 2 instant banana cream pudding mix
- ½ cup unsalted butter melted
- 3 boxes of cream cheese softened
- 1 pint heavy whipping cream
- ¾ cup granulated sugar
- 1 box Nilla Wafer cookies
Instructions
- Crush the Nilla Wafers using a mini food processor or by placing them in a large zip lock bag and rolling over them with a pin.
- In a medium bowl, mix the crushed Nilla Wafers with melted butter.
- Press the mixture into the bottom of a 9×9-inch pan (for thicker bars) or a 9×13-inch pan lined with parchment paper.
- Chill the crust in the refrigerator or freezer while you prepare the filling.
- Place a large metal bowl in the freezer for about 10 minutes to chill.
- Using an electric mixer on medium speed, whip the heavy cream and sugar until stiff peaks form and set aside.
- In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
- Gradually add the dry pudding mixes, beating well after each addition.
- Fold in the whipped cream until the mixture is smooth.
- Spread the cheesecake filling evenly over the chilled crust.
- Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Once chilled, cut the cheesecake into squares and, if desired, top with whipped cream and banana slices.
- Serve cold.
Notes
- Cover with plastic wrap and refrigerate for up to three days. Serve chilled.
- For longer storage, wrap the cheesecake tightly in plastic and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Alternatively, coat completely with chocolate ganache and serve directly from the freezer.
Nutrition Info
| Nutrition | Value |
|---|---|
| Calories | 251 kcal |
| Carbohydrates | 14 g |
| Protein | 1 g |
| Vitamin A | 819 IU |
| Vitamin C | 0.2 mg |
| Iron | 0.05 mg |
| Sugar | 14 g |
| Calcium | 29 mg |
Helpful Tips For You!
Tip 1: Instead of just mashing raw bananas into the cheesecake mixture, try caramelizing them first. Slice the bananas and cook them in a pan with a bit of butter and brown sugar until they’re golden and slightly caramelized.
Tip 2: Create a simple streusel by mixing flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle this over the top of your cheesecake bars before baking.
Tip 3: A small amount of an unexpected ingredient can really amplify the flavors in your bars. Try adding a teaspoon of espresso powder to the cheesecake mixture – it won’t make the bars taste like coffee, but it will enhance the banana flavor and add complexity.
