Banana Cream Pie Cheesecake Bars are like your favorite childhood treats had the ultimate bake-off—and these bars won by a landslide. Imagine the dreamy custardy flavor of Banana Cream Pie Bars, but delivered in convenient, grab-and-go squares. We’re talking a crunchy, no-bake Oreo crust that holds up like a champ, crowned by a velvety banana-infused cheesecake layer. Seriously, it takes only five minutes to whip up the crust and toss together the filling—then pop it in the oven and let the magic happen!
If you can’t decide between pie or cheesecake, why not go full-on fusion with these Banana Cheesecake Bars? They marry the best of both worlds: tangy cream cheese sweetness meets lush banana pulp, all without the need for instant pudding mixes. Cornstarch thickens the filling instead, so you get pure banana flavor without artificial stabilizers. And since each square is a perfect portion, you avoid the whole “just one more slice” dilemma. Talk about dessert portion control made fun!
Craving a twist on a classic? Try swapping the Oreo base for an Oatmeal Cream Pie Cheesecake crust. Simply pulse oatmeal cream pies until fine crumbs and mix with melted butter—then proceed with the same luscious banana cheesecake topping. You’ll earn extra brownie points (or should I say blondie points?) from friends who appreciate a cheeky nod to nostalgic snacks. It’s a sneaky way to elevate your bake game while still keeping things ridiculously simple.
Let’s call these bars what they truly are: Banana Cream Cheesecake Bars that deliver maximum wow with minimal effort. No springform pan required—just line an 8×8 pan with parchment, press in your cookie crust, and pour over the cheesecake layer. Bake at 350°F, drop to 200°F, and let the center jiggle just a tad before pulling them out. That gentle wobble means you nailed the perfect creamy set without drying them out. Patience pays off here!
Looking for stellar Cream Cheese Dessert Recipes? This one tops the list. You’ll need basic kitchen tools—measuring spoons, a bowl, a mixer—and everyday staples: cream cheese, sugar, cornstarch, eggs, bananas, heavy cream, and vanilla. No obscure ingredients, no late-night store runs. The real hero is the fresh banana mash; it infuses every bite with pure, fruity goodness. Plus, thanks to that cookie crumb crust, you get a buttery crunch that contrasts beautifully with the cheesecake.
Wondering why these taste so decadent? That’s the Banana Cream Cheesecake magic right there. We enrich the filling with whipped cream to lighten the texture, and balance the sweetness with real banana flavor—no box mix in sight. The result? Bars that feel indulgent but still highlight fresh fruit. It’s the dessert equivalent of wearing sweatpants to a black-tie event: ridiculously comfortable, yet impressively fancy.
If you’re building your arsenal of Banana Dessert Recipes, this one deserves center stage. Serve them at parties, potlucks, or just keep a pan in the fridge for your next snack attack. They hold their shape, so they’re perfect for summer gatherings—no slices sliding off the plate. And because they’re bite-sized, guests can sample other goodies (hello, cookie platters!) without food envy. These bars play well with a variety of spreads and sauces, too.
Craving the ultimate Banana Cheesecake experience? Top each square with a dollop of Cool Whip, a banana slice, or even a drizzle of caramel for a killer presentation. Cinnamon sprinkle, anyone? Or go bold with chocolate sauce. Feeling extra fancy? Dust with crushed cookies. Whatever you choose, you’ll love how versatile these bars are—and how easy they are to customize to your mood or event.
Let’s wrap this up with a truth bomb: when you need a Banana Dessert that wows without the hassle, these cheesecake bars are your answer. They freeze beautifully—just cut into squares, freeze on a baking sheet, then stash in freezer bags for months of snacking bliss. Pull one out for an afternoon treat or thaw a few for surprise guests. Either way, you’ll always have a slice of decadence at the ready—minus the stress.
Banana Cream Pie Cheesecake Bars: Decadent Cream Cheese Dessert
- Total Time: 1 hour 20 minutes
- Yield: 16
Description
These handheld bars blend the best of banana cream pie and cheesecake into one rich, creamy treat—ready in just five minutes of prep!
Ingredients
Crust
- 24 vanilla-flavored sandwich cookies (like Oreos)
- ½ cup (1 stick) salted butter, melted
Filling
- 16 oz (two 8-oz blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 Tbsp cornstarch
- 2 large eggs, at room temperature
- 1⅓ cups mashed ripe banana (about 2 large or 3 medium)
- ⅓ cup heavy whipping cream
- ½ Tbsp pure vanilla extract
Instructions
- Prep the Pan & Oven
- Heat oven to 350°F.
- Line an 8×8″ square pan with parchment, leaving an overhang for easy lifting. Spray lightly with cooking oil.
- Make the Crust
- In a food processor, pulse the sandwich cookies into fine crumbs. Transfer to a bowl and stir in the melted butter until evenly moistened.
- Press the mixture firmly into the pan’s bottom. Chill in the fridge while you whip up the filling.
- Whip the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and cornstarch; mix until fully blended.
- Crack in the eggs one at a time, mixing just until the yolk color disappears.
- Stir in mashed banana, heavy cream, and vanilla extract; beat once more until silky.
- Bake
- Pour the filling over the chilled crust and smooth the top.
- Bake at 350°F for 15 minutes, then reduce heat to 200°F and continue baking for 60 more minutes. The center should only jiggle slightly—if it’s too loose, bake in 5-minute increments until it firms up.
- Chill & Slice
- Cool completely on a wire rack. Run a thin knife around the edges if they seem stuck.
- Refrigerate at least 8 hours or overnight for best texture.
- Lift the slab from the pan, place on a cutting board, and cut into 16 even squares.
Notes
Tips
- Storing: Keep bars in the fridge up to 5 days.
- Freezing: Flash-freeze squares on a baking sheet, then transfer to freezer bags; they’ll keep for months.
- Clean Cuts: Warm your knife under hot water, dry it, then slice for neat edges.
- Room-Temp Eggs: Let eggs sit out for about 1 hour before baking.
- Easy Removal: Leave parchment edges higher than the pan sides to lift bars out effortlessly.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
Nutrition
- Calories: 302kcal
- Sugar: 16g
- Sodium: 214mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg