Introduction
Imagine the creamy indulgence of cheesecake meeting the nostalgic flavor of banana cream pie in a perfectly portable bar. These Banana Cream Pie Cheesecake Bars start with a buttery vanilla Oreo crust, layered with a rich, banana-infused cheesecake filling. They deliver that classic dessert combination without any of the fuss of making a whole pie or a full-size cheesecake.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 75 minutes
- Total Time: 80 minutes
- Servings: 16 bars
Ingredients
- 24 vanilla Oreo cookies
- ½ cup salted butter (melted (1 stick))
- 16 ounce (2 8-ounce) bricks cream cheese (softened)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 eggs (room temperature)
- 1⅓ cups bananas (mashed (2 large, or 3 medium))
- ⅓ cup whipping cream
- ½ tablespoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Place the 24 vanilla Oreo cookies (creme filling and all) in a food processor and pulse into fine crumbs. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin.
- In a medium bowl, combine the Oreo crumbs with the ½ cup melted salted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Set aside.
- In a large mixing bowl, beat the 16 ounces of softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes.
- Add the ½ cup granulated sugar and 2 tablespoons cornstarch to the cream cheese. Beat again until fully combined and smooth.
- Add the 2 room-temperature eggs, one at a time, beating on low speed just until each is incorporated. Avoid overmixing.
- To the mixture, add the 1⅓ cups mashed bananas, ⅓ cup whipping cream, and ½ tablespoon pure vanilla extract. Beat on low speed until the batter is smooth and uniform.
- Pour the cheesecake filling over the prepared Oreo crust and spread it into an even layer.
- Bake on the center rack for 65-75 minutes. The edges should be set, and the center should have a slight, gentle jiggle when you tap the pan.
- Turn off the oven, crack the oven door open, and let the bars cool inside for 1 hour. This helps prevent cracking.
- Transfer the pan to a wire rack to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, until fully set.
- Once chilled, use the parchment paper overhang to lift the whole block out of the pan. Place on a cutting board and slice into 16 bars using a sharp knife wiped clean between cuts.
Variations
- Individual Servings: Press the crust into a muffin tin lined with liners and divide the filling among them, reducing bake time to 20-25 minutes.
- Dollop of Cream: Serve each bar with a fresh dollop of whipped cream or a dusting of crushed Oreo crumbs on top.
- Toasted Coconut: Before baking, sprinkle a light layer of sweetened shredded coconut over the cheesecake filling for a toasted, tropical flavor.
- Chocolate Drizzle: After the bars are chilled, drizzle melted chocolate or caramel sauce over the top for a decorative finish.
Tips for Success
- Ensure your cream cheese and eggs are truly at room temperature for a smooth, lump-free filling.
- Use ripe bananas with lots of brown spots for the sweetest, most potent banana flavor.
- Avoid overmixing the batter once the eggs are added to prevent incorporating too much air, which can lead to cracks.
- For clean cuts, dip your sharp knife in hot water and wipe it dry before each slice.
Storage & Reheating
FAQ
Can I use unsalted butter?
Yes, you can. If you use unsalted butter, consider adding a tiny pinch of salt to the crust mixture to balance the sweetness.
Can I use a different type of cookie for the crust?
Absolutely. While vanilla Oreos provide the perfect flavor, graham crackers or shortbread cookies would also work well.
Why is my filling lumpy?
This is usually because the cream cheese was too cold. Make sure it is fully softened before you begin mixing.
How do I know when the bars are done baking?
The edges will look firm and slightly puffed, while the center (about a 2-3 inch circle) will have a slight, creamy jiggle when you gently shake the pan.
Can I use frozen mashed bananas?
Yes, but make sure they are completely thawed and any excess liquid is drained off so the filling isn’t too wet.
My cheesecake cracked. What happened?
Cracking can be caused by overmixing the batter, baking at too high a temperature, or cooling too quickly. The slow cool-down in the oven helps prevent this. Even if it cracks, the bars will still taste delicious.