A luscious, creamy dessert that combines the richness of cheesecake with the tropical sweetness of bananas, inspired by a classic banana cream pie.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups heavy whipping cream
2 medium ripe bananas
1 (3.4 oz) package banana pudding mix
Instructions
Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. The mixture should resemble wet sand.
Press the mixture firmly into the bottom of a 9x9-inch baking dish to form an even crust. Use the back of a measuring cup to compact it well.
Chill the crust in the refrigerator for about 10-15 minutes while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
Slice the ripe bananas and gently fold them into the cream cheese mixture along with the banana pudding mix for added flavor and structure.
Pour the banana cream filling over the chilled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Once chilled and set, slice into bars and serve. Consider adding a dollop of whipped cream or sliced bananas on top for an extra touch!
