Banana Cheesecake Bars

Banana Cheesecake Bars are the perfect treat to satisfy your sweet tooth while enjoying the natural creaminess of bananas combined with the rich texture of cheesecake. This delightful dessert balances the lightness of mashed bananas with the decadence of cream cheese, all nestled on a tender crust. Whether you’re looking for a wholesome snack or an impressive dessert to share, these bars fit the bill effortlessly. Ready to elevate your baking game? Let’s dive right in!

Why This Recipe Belongs in Your Rotation

These Banana Cheesecake Bars are a game-changer for several reasons. First, they strike the perfect harmony between fruity freshness and creamy indulgence, making every bite irresistible. Unlike traditional cheesecakes that require hours of baking and chilling, this recipe simplifies the process without sacrificing flavor or texture. Plus, it’s versatile — whether you prefer a classic crust or want to experiment with a nutty almond base, the options are open. It’s also a crowd-pleaser, ideal for potlucks, family gatherings, or a cozy night in. Lastly, the bars store beautifully and hold up well over a few days, so you can make a batch ahead of time and enjoy them whenever the craving hits.

The Essentials

• 1 cup mashed banana (about 2 large bananas) – This adds natural sweetness and moisture, keeping the bars soft and luscious.
• 12 oz cream cheese – Use vegan cream cheese if you prefer a plant-based version; it provides that signature tang and creamy texture.
• 1/2 cup sweetener of choice – Options include granulated sugar, coconut sugar, maple syrup, or any preferred sugar substitute.
• 1 tbsp cornstarch or 4 tbsp almond flour – These help thicken the filling, ensuring your cheesecake bars set perfectly.
• 1 1/2 tsp pure vanilla extract – Adds depth and aroma to the filling.
• Optional 1/4 tsp cinnamon – Introduces warm spice notes that pair beautifully with banana.
• Optional crust – Choose from a classic graham cracker crust or an almond flour crust for a gluten-free option (both recipes listed below).

What You’ll Need (Gear)

• 9×9 inch baking pan – Perfect size for these bars to bake evenly and cut into neat squares.
• Mixing bowls – One for the crust and one for the cheesecake filling.
• Hand mixer or stand mixer – To achieve a velvety smooth and fluffy cheesecake mixture.
• Measuring cups and spoons – Accuracy is key for consistent results.
• Spatula – For scraping down the sides and spreading the filling evenly.
• Fork or potato masher – To mash the bananas until smooth.
• Parchment paper (optional) – For easier removal of bars from the pan.

Banana Cheesecake Bars — Do This Next

Step 1: Prepare Your Crust

If you’re making a crust, start by preheating your oven to 350°F (175°C). For a graham cracker crust, combine 1 1/2 cups crushed graham crackers with 6 tablespoons melted butter and 2 tablespoons sugar. Press the mixture evenly into the bottom of your baking pan. For an almond flour crust, mix 1 1/2 cups almond flour with 3 tablespoons melted coconut oil and 2 tablespoons maple syrup. Press firmly into the pan. Bake the crust for about 8-10 minutes until lightly golden, then set aside to cool.

Step 2: Mash Your Bananas

Using a fork or potato masher, mash 2 large bananas until smooth. It’s okay if there are a few small lumps—they add nice texture.

Step 3: Mix the Cheesecake Filling

In a large bowl, beat 12 oz cream cheese with your choice of 1/2 cup sweetener until creamy and smooth. Add the mashed bananas, 1 tablespoon cornstarch (or 4 tablespoons almond flour), 1 1/2 teaspoons vanilla extract, and optional 1/4 teaspoon cinnamon. Mix until everything is fully incorporated and silky.

Step 4: Assemble

Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.

Step 5: Bake

Place the pan in the preheated oven and bake at 350°F (175°C) for 30-35 minutes. The edges should be set and slightly golden, but the center might still jiggle a little—that’s perfect!

Step 6: Cool and Chill

Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to allow the bars to fully set.

Step 7: Slice and Serve

Use a sharp knife to cut the chilled cheesecake into bars. For clean cuts, wipe the knife with a warm damp cloth between slices.

Make It Your Way

• Go vegan: Swap regular cream cheese for your favorite vegan cream cheese to make these bars completely plant-based.
• Sweetener swap: Use honey, agave, or a sugar alternative that suits your taste and dietary preferences.
• Spice it up: Add nutmeg, cardamom, or even a splash of rum extract to give a unique twist.
• Add nuts: Sprinkle chopped walnuts or pecans on top before baking for extra crunch.
• Chocolate drizzle: Melt dark chocolate and drizzle over cooled bars for a decadent finish.
• Fruit topping: Add thin banana slices or fresh berries on top before chilling for a pretty presentation.

Easy-to-Miss Gotchas

• Room temperature cream cheese: Make sure your cream cheese is softened to room temperature before mixing to avoid lumps.

• Don’t overbake: Overbaking can cause cracks and dry texture. The center should still have a slight jiggle when you take it out.

• Press the crust firmly: A well-pressed crust prevents crumbling and ensures a sturdy base.

• Use fresh bananas: Overripe bananas are sweeter but can be watery, so opt for ripe but firm bananas for best texture.

• Chill time is crucial: Skipping or shortening the chilling time will result in bars that don’t hold their shape well.

Shelf Life & Storage

Store your Banana Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4-5 days. For longer storage, wrap the bars tightly in plastic wrap and place them in a freezer-safe container; freeze for up to 2 months. Thaw overnight in the fridge before serving. These bars do not fare well at room temperature for extended periods, so keeping them chilled is key to maintaining their creamy texture and flavor.

Ask the Chef

Can I make these bars gluten-free?

Absolutely! Using the almond flour crust option instead of graham cracker crust makes this recipe gluten-free without compromising flavor or texture.

What’s the best way to prevent cracks in the cheesecake filling?

Make sure not to overbake the bars. The slight jiggle in the center when you pull them from the oven indicates they’re perfectly baked. Also, avoid rapid temperature changes by allowing the bars to cool gradually before refrigerating.

Can I prepare these bars ahead of time?

Yes! They actually taste better after chilling overnight, as the flavors meld beautifully. You can bake them a day or two in advance and keep them refrigerated until ready to serve.

Is it possible to make these bars nut-free?

Definitely. Simply opt for the graham cracker crust and skip any almond flour substitutions. Just ensure your crust ingredients don’t contain nuts to keep it safe for nut allergies.

You Might Also Like

• Banana Bread Cheesecake Bars by Sally’s Baking Addiction
• Banana Cream Cheesecake Bars at Pinch of Yum
• Vegan Banana Pudding Cheesecake from Minimalist Baker
• Classic Banana Cheesecake at Simply Recipes

That’s a Wrap

Banana Cheesecake Bars bring together the best of both worlds—fruity sweetness and rich cheesecake creaminess—in a portable, sliceable format. Their simplicity, adaptability, and delightful texture make them a staple dessert you’ll return to time and again. With just a handful of ingredients and straightforward steps, you can create a show-stopping treat that impresses family and friends alike. So grab those bananas, fire up your oven, and get baking your next favorite dessert!

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