Why You Should Make These Banana Cream Cheesecake Bars Today!
There’s something magical about the combination of bananas and cream, especially when paired with the rich, velvety texture of cheesecake. These Banana Cream Cheesecake Bars offer the perfect balance of flavors and textures, making them a delightful treat for any occasion. Whether you’re a cheesecake lover or just looking to try something new, this recipe is sure to impress your taste buds and leave you craving more!
Ingredients:
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter (melted)
- 16 oz Cream Cheese (softened)
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Heavy Cream
- 1 box Instant Banana Pudding Mix
- 1 1/2 cups Cold Milk
- 3 Ripe Bananas (sliced)
- Whipped Cream (for topping)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9×9-inch baking dish. Bake for 10 minutes, then let it cool.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs, one at a time, and the vanilla extract, beating well after each addition. Pour the cheesecake mixture over the cooled crust and bake for 25-30 minutes, or until the center is set. Let it cool completely.
- Prepare the Banana Cream Layer:
- In a medium bowl, whisk together the banana pudding mix and cold milk for 2 minutes until it thickens. Spread the banana pudding over the cooled cheesecake layer.
- Chill and Serve:
- Refrigerate the bars for at least 4 hours, or overnight, until they are firm. Before serving, top with sliced bananas and a dollop of whipped cream.
- Slice and Enjoy:
- Carefully slice into bars and serve. Enjoy the creamy, dreamy layers of banana and cheesecake with every bite!
Notes:
- Storage: These bars can be stored in the refrigerator for up to 3 days. Make sure to add the sliced bananas right before serving to prevent browning.
- Graham Cracker Substitution: If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers for the crust.
- Make It Ahead: This recipe is perfect for making ahead of time. Prepare it the night before and let it chill in the fridge until you’re ready to serve.
FAQs:
- Can I use fresh bananas in the cheesecake layer?
- Yes, you can fold in some finely chopped bananas into the cheesecake batter for an extra banana flavor.
- What can I use instead of banana pudding mix?
- If you can’t find banana pudding mix, vanilla pudding mix with a mashed banana added can work as a substitute.
- How do I prevent the bananas from browning?
- Toss the banana slices in a bit of lemon juice before placing them on the cheesecake to help prevent browning.
Pair these with our No-Bake Chocolate Peanut Butter Pie for a dessert spread that will wow your guests.