Banana Cream Cheesecake Bars with Graham Cracker Crust
These bars blend ripe banana into a smooth, tangy cheesecake filling and bake it on a buttery graham cracker crust. A cloud of vanilla whipped cream and fresh banana slices on top make them taste like banana cream pie. Cut them into squares for parties, potlucks and family desserts.
Preparation Steps
Heat the oven to 350°F (175°C). Grease a 9 x 9-inch (23 x 23 cm) pan and line it with parchment paper, leaving an overhang on two sides.
Mix the graham crumbs, sugar and melted butter, press firmly into the pan and bake for 8 minutes. Let it cool.
Beat the cream cheese and sugar until completely smooth. Add the vanilla and the eggs one at a time, mixing on low just until combined.
Mix in the sour cream and mashed bananas until evenly blended, then pour the filling over the crust and smooth the top.
Bake for 30 to 35 minutes, until the edges are set and the center has only a slight wobble. Cool to room temperature, then refrigerate for at least 2 hours.
Whip the cream with the powdered sugar and vanilla to stiff peaks and spread it over the chilled cheesecake.
Lift out using the parchment, cut into squares and top each with banana slices just before serving.
Tips & Variations
- Add the banana slices at the last minute, or brush them with a little lemon juice, so they don't turn brown.
- Drizzle the bars with caramel sauce or swap the graham crust for crushed vanilla wafers.
- Store the bars covered in the fridge for up to 4 days.
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