These banana cream cheesecake bars have a buttery graham cracker crust, a creamy cheesecake filling, and a banana pudding layer. They're no bake and topped with extra whipped cream and fresh banana slices.
8 ouncesblock-style cream cheese, room temperature (1 package)
½cupsugar
1cupwhipped cream
Banana Pudding Layer
3.4ouncesbanana pudding mix (1 box)
1 ½cups milk
½cupwhipped cream
1banana, for topping (optional)
Instructions:
Line an 8×8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
Graham Cracker Crust
Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, brown sugar, vanilla extract, and salt. Mix together.
Pour the crumbs into the bottom of the prepared pan, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.
Whipped Cream
In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high for 2-3 minutes until stiff peaks. Place the whipped cream in a separate bowl and put it in the refrigerator.
Cheesecake Layer
In that same bowl but using the paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
Remove the bowl from the mixer and very gently fold in the whipped cream using a rubber spatula. Transfer the cheesecake mixture over the crust and evenly smooth it out using a rubber or an offset spatula.
Banana Pudding Layer
Whisk together the banana pudding mix and milk in a medium-sized mixing bowl until combined. Then whisk in ½ cup of the whipped cream and pour over the top of the cream cheese filling. Smooth out.
Allow the bars to chill in the refrigerator for at least 4 hours to set before slicing into bars. Top with fresh banana slices and the remaining whipped cream (optional).
Keep any leftovers in the refrigerator in an airtight container for up to 5 days.
Notes:
Baking Pan: Line an 8x8-inch baking pan with parchment paper and then non-stick spray. This will make it way easier to remove the bars once they are set.Cheesecake Batter: Be very careful when you fold in the whipped cream. If you're too rough, the batter will fall flat and not set up properly.Chill Time: Allow the bars to chill in the refrigerator for at least 4 hours before slicing into bars. Perfect Bars: For clean, even cuts, freeze the bars for 40 minutes. Then, use a sharp knife to slice the chilled bars, wiping it clean with a paper towel after each cut.