Ooo, Banana Cream Cheesecake Bars sound absolutely dreamy — creamy, fruity, and just the right sweet treat! Here’s a straightforward recipe to make them at home:
🍌 Banana Cream Cheesecake Bars
🍽️ Makes: About 12 bars
⏱️ Time: 20 min prep + 4 hrs chilling
🛒 Ingredients:
For the crust:
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1 1/2 cups graham cracker crumbs (or digestive biscuits)
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1/4 cup granulated sugar
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6 tbsp unsalted butter, melted
For the cheesecake layer:
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16 oz (450g) cream cheese, softened
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1/2 cup granulated sugar
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1 tsp vanilla extract
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2 large eggs
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2 ripe bananas, mashed (about 1 cup)
For the topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1/2 tsp vanilla extract
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Banana slices for garnish (optional)
👩🍳 Instructions:
1. Prep the crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
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Press firmly into the bottom of a 9×9-inch baking pan lined with parchment paper.
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Bake for 8–10 minutes. Remove and cool slightly.
2. Make the cheesecake layer:
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Beat cream cheese and sugar until smooth and creamy.
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Add vanilla and eggs, one at a time, mixing well after each.
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Fold in mashed bananas gently.
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Pour the mixture over the crust and spread evenly.
3. Bake:
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Bake at 350°F for 35–40 minutes, until the edges are set but the center still slightly jiggles.
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Turn off oven and leave the door ajar for 10 minutes to avoid cracking.
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Remove and cool to room temperature.
4. Chill:
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Refrigerate for at least 3 hours or overnight until fully set.
5. Whip topping:
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Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread or pipe over chilled cheesecake bars.
6. Serve:
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Garnish with banana slices if desired.
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Cut into squares and enjoy!
💡 Tips:
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Use ripe bananas for best flavor.
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To keep banana slices from browning, toss with a little lemon juice.
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For a lighter option, swap heavy cream for whipped topping or Greek yogurt.
Want a gluten-free crust or a vegan version? I can help customize!
