Banana Cheesecake Bars
These Banana Cheesecake Bars are a perfect blend of fruity freshness and creamy indulgence—easy to make and irresistible to eat!
Equipment
- 9x9-inch baking pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring cups and spoons
- Spatula
- Fork or potato masher
- Parchment paper (optional)
Ingredients
For the Crust (Optional)
- 1 1/2 cups crushed graham crackers
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 1 1/2 cups almond flour
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
For the Filling
- 1 cup mashed banana (about 2 large bananas)
- 12 oz cream cheese use vegan cream cheese for plant-based version
- 1/2 cup sweetener of choice granulated sugar, coconut sugar, maple syrup, or sugar substitute
- 1 tablespoon cornstarch or 4 tablespoons almond flour as alternative
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon cinnamon optional
Instructions
Prepare Your Crust
- Preheat oven to 350°F (175°C). For graham cracker crust, combine crushed graham crackers, melted butter, and sugar. Press evenly into baking pan.
- For almond flour crust, mix almond flour, melted coconut oil, and maple syrup. Press firmly into the pan.
- Bake the crust for about 8-10 minutes until lightly golden. Set aside to cool.
Prepare the Filling
- Mash 2 large bananas using a fork or potato masher until smooth with a few small lumps.
- In a large bowl, beat cream cheese with your choice of sweetener until creamy and smooth.
- Add mashed bananas, cornstarch (or almond flour), vanilla extract, and optional cinnamon. Mix until fully incorporated and silky.
Assemble and Bake
- Pour cheesecake filling over cooled crust and spread evenly with a spatula.
- Bake at 350°F (175°C) for 30-35 minutes. Edges should be set and slightly golden; center might jiggle slightly.
Cool and Serve
- Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
- Slice into bars using a sharp knife. For clean cuts, wipe knife with warm damp cloth between slices.
Notes
- Ensure cream cheese is softened to room temperature before mixing to avoid lumps.
- Do not overbake; a slight jiggle in the center means perfect doneness.
- Press the crust firmly to prevent crumbling and ensure a sturdy base.
- Use ripe but firm bananas for best texture and flavor.
- Chill bars thoroughly for best shape and texture; overnight is ideal.