Salted Caramel Banana Cheesecake Bars
A luscious no-bake cheesecake bar featuring a crunchy graham cracker crust, creamy banana-infused cheesecake filling, and a rich salted caramel drizzle. Perfectly balanced sweetness with a hint of salt for an indulgent treat.
Steps
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on sides for easy removal.
- 2
Combine graham cracker crumbs and melted butter in a bowl until mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust layer.
- 3
Chill the crust in the refrigerator for 15 minutes to set.
- 4
In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add mashed banana and vanilla extract and mix until fully incorporated.
- 5
Pour the cheesecake filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours or until firm.
- 6
To make the salted caramel sauce, heat granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts into a deep amber liquid.
- 7
Carefully add butter to the melted sugar and stir until melted and combined.
- 8
Slowly pour in heavy cream while stirring; the mixture will bubble vigorously. Continue stirring until smooth.
- 9
Remove from heat and stir in sea salt. Let the caramel cool to room temperature.
- 10
Once cheesecake is set, remove from pan using parchment overhang and drizzle the salted caramel sauce evenly over the top.
- 11
Cut into 12 bars and serve chilled or at room temperature.
Tips from the chef
Use ripe bananas for the best natural sweetness and flavor.
If caramel sauce thickens too much after cooling, gently reheat before drizzling.
For a firmer crust, you can add a tablespoon of sugar to the graham cracker mixture.
Store cheesecake bars in an airtight container in the refrigerator up to 3 days.
To speed up setting time, place the cheesecake bars in the freezer for 1-2 hours.
For added texture, sprinkle crushed toasted pecans on top along with the caramel drizzle.