Irresistible Banana Cream Cheesecake Bars Recipe for Sweet Bliss

Sweet banana cream cheesecake bars combine creamy indulgence with classic comfort in a single bite.

Layers of silky filling meld perfectly between buttery graham cracker crusts.

Ripe bananas provide natural sweetness that dances through each delectable square.

Cream cheese creates a luxurious texture that melts seamlessly on your tongue.

Occasional chocolate chips add delightful crunch and unexpected richness to every slice.

Minimal kitchen skills guarantee success with this simple yet impressive dessert.

You might just become the neighborhood’s most celebrated baker after mastering these irresistible bars.

FAQs

• Can I use graham crackers instead of Nilla Wafers for the crust?

Yes, you can substitute Nilla Wafers with graham crackers. Both provide a similar sweet, crumbly base for the cheesecake bars.

• Is banana cream pudding mix necessary for this recipe?

The pudding mix is crucial as it adds banana flavor and helps stabilize the cheesecake filling. Without it, the flavor and texture will be different.

• How do I know when the whipped cream is at stiff peaks?

Stiff peaks occur when you lift the mixer beaters and the cream stands up straight without falling over. It should look glossy and hold its shape firmly.

Banana Cream Cheesecake Bars Highlights

• Quick No-Bake Delight: Craft a stunning dessert without turning on the oven, making it perfect for warm days or when you want a simple sweet treat.
• Crowd-Pleasing Dessert: Deliver a crowd-stopping banana cream cheesecake that combines the classic comfort of Nilla Wafers with creamy cheesecake goodness, guaranteed to impress family and friends.
• Flexible Serving Option: Transform this recipe into an elegant dessert for potlucks, family gatherings, or casual weekend celebrations, with easy portioning and make-ahead convenience that fits any occasion.
• Simple Ingredient Magic: Blend everyday pantry staples like cream cheese, pudding mix, and Nilla Wafers to create a decadent dessert that looks and tastes like a professional bakery creation.

Ingredients for Banana Cream Cheesecake Bars

• Nilla Wafer Cookie Crumbs: Classic wafer cookies that provide a sweet and crunchy base for the cheesecake bars.
• Butter: Melted butter helps bind the cookie crumbs together and creates a solid, compact crust.

• Cream Cheese: Soft and smooth cheese that forms the rich and creamy base of the cheesecake bars.
• Banana Cream Pudding Mixes: Powdered mix that adds a delightful banana flavor to the cheesecake filling.
• Granulated Sugar: Adds sweetness and helps stabilize the whipped cream.
• Heavy Whipping Cream: Provides a light and airy texture to the cheesecake filling when whipped.

• Whipped Cream, Bananas: Optional toppings that add extra flavor and visual appeal to the cheesecake bars.

How to Make Banana Cream Cheesecake Bars

Step 1: Prepare Crumbly Crust

Grab a medium bowl and mix Nilla Wafer cookie crumbs with melted butter until well combined. Line an 8×8-inch baking pan with parchment paper, letting extra paper hang over the sides for easy removal.

Press the crumb mixture firmly and evenly into the pan. Chill the crust in the refrigerator or freezer while preparing the next components.

Step 2: Whip Creamy Topping

Take a chilled large metal bowl and use an electric mixer to whip heavy whipping cream with granulated sugar. Beat the mixture until it forms stiff, billowy peaks.

Set the whipped cream aside for later use.

Step 3: Create Banana Cream Filling

In another large bowl, beat softened cream cheese until smooth and creamy.

Gradually add dry banana cream pudding mixes, beating thoroughly after each addition. Gently fold in the previously whipped cream, blending until the mixture is silky and uniform.

Step 4: Assemble and Chill

Spread the cream cheese mixture evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the bars to set completely.

Step 5: Serve and Garnish

Remove the cheesecake from the refrigerator and slice into nine equal squares using a sharp knife. Optional: Top with dollops of whipped cream and fresh banana slices.

Serve chilled for the most delightful taste and texture.

Expert Tips for Banana Cream Cheesecake Bars

• Craft a delectable crust by pressing Nilla Wafer crumbs firmly into the pan, creating a solid base that holds together perfectly. Chill the crust before adding filling to prevent crumbling and ensure a crisp texture.
• Whip heavy cream to stiff peaks carefully, watching for the right consistency that forms sturdy peaks without over-beating. Use cold equipment to help cream whip faster and maintain its structure.
• Soften cream cheese completely at room temperature to prevent lumps and achieve a smooth, creamy filling. Beat the cream cheese thoroughly before adding pudding mix for the best blended texture.
• Refrigerate the bars for at least 8 hours, preferably overnight, to allow flavors to meld and achieve the perfect set. Patience is key to developing rich, deep banana cream flavor throughout the dessert.

Variations to Explore with Banana Cream Cheesecake Bars

• Gluten-Free Banana Cream Cheesecake Bars: Replace Nilla Wafer crumbs with gluten-free graham crackers or almond flour for a celiac-friendly version that maintains the same delicious texture and flavor profile.
• Vegan Banana Cream Cheesecake Bars: Substitute cream cheese with cashew-based cream cheese, use coconut whipped cream instead of heavy cream, and swap butter for coconut oil to create a plant-based alternative that's equally creamy and indulgent.
• No-Bake Tropical Banana Cream Bars: Eliminate the crust-setting step by using toasted coconut flakes mixed with melted coconut oil as the base, then top with the banana cream mixture for a lighter, no-bake summer dessert option that requires minimal preparation.

Pairing Ideas for Banana Cream Cheesecake Bars

• Complement the banana cream cheesecake bars with a smooth, rich caramel latte that echoes the dessert's sweet, creamy profile. The warm coffee and caramel notes will enhance the banana and cream flavors beautifully.
• Mix a cocktail featuring bourbon, toasted pecans, and a hint of maple syrup. The nutty, warming bourbon will contrast the cool, smooth cheesecake bars while adding depth to the overall dessert experience.
• Create a side of honey roasted almonds to provide a crunchy, nutty counterpoint to the soft, creamy cheesecake bars. The subtle sweetness and textural contrast will elevate the dessert's complexity.

Storage Tips for Banana Cream Cheesecake Bars

• Transfer leftover bars to an airtight container with a tight-fitting lid. Place parchment paper between layers to prevent sticking. Consume within 3-4 days for maximum freshness and flavor.
• Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Seal completely to prevent freezer burn. Freeze up to 2 months for best quality.
• Move frozen cheesecake bars from freezer to refrigerator and let them defrost slowly overnight. This gradual thawing prevents texture changes and maintains creamy consistency.

Banana Cream Cheesecake Bars Recipe

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4.8 from 21 reviews

• Total Time: 20 minutes
• Yield: 16 1x

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Description

Creamy banana cream cheesecake bars blend rich flavors from classic American desserts. Silky layers of graham cracker crust, tangy cream cheese, and ripe bananas create a delightful treat you’ll savor with each indulgent bite.

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Ingredients

Scale 1x2x3x

• 24 oz (680 g) cream cheese (3 packages of 8 oz each, softened to room temperature)
• 3/4 cup (150 g) granulated sugar
• 2 packages instant banana cream pudding mix (3.4 oz each)
• 1 pint (475 ml) heavy whipping cream
• 3 cups (310 g) Nilla Wafer cookie crumbs (approximately 11 oz)
• 1/2 cup (113 g) unsalted butter (melted)
• Whipped cream (optional, for garnish)
• Fresh banana slices (optional, for garnish)

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Instructions

1. Prepare the crust by pulverizing Nilla Wafer cookies and mixing with melted butter. Press the crumbly mixture into a parchment-lined 8×8-inch baking pan, creating a compact, uniform base. Refrigerate for 15 minutes to solidify.
2. Whip heavy cream and sugar in a chilled bowl until stiff, glossy peaks form. Set aside the voluminous mixture.
3. Beat cream cheese until silky smooth. Integrate banana cream pudding mix thoroughly, ensuring no lumps remain.
4. Gently fold the whipped cream into the cream cheese mixture, creating a light, airy filling with consistent texture.
5. Spread the creamy filling evenly over the chilled crust, smoothing the top with a spatula.
6. Refrigerate for 8-12 hours, preferably overnight, allowing the cheesecake to set completely and develop rich flavors.
7. Remove from refrigerator and slice into nine precise squares using a sharp knife warmed under hot water.
8. Optionally garnish with fresh banana slices and additional whipped cream before serving chilled.

Notes

• Swap Nilla Wafers with gluten-free cookies to create a celiac-friendly version without compromising the delicious crust texture.
• Opt for low-fat cream cheese and reduced-fat whipped cream to make a lighter, more diet-conscious dessert while maintaining rich flavor profiles.
• Enhance banana flavor by adding a mashed ripe banana directly into the cream cheese mixture for deeper, more intense fruit notes.
• Prevent watery cheesecake by draining excess liquid from cream cheese and thoroughly patting ingredients dry before mixing, ensuring a firm and creamy consistency.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts, Snacks
• Method: Refrigerating
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 388
• Sugar: 27 g
• Sodium: 183 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 23 g
• Fiber: 0.5 g
• Protein: 6 g
• Cholesterol: 78 mg