These irresistible no-bake cheesecake bars combine the classic flavors of peanut butter and banana in a creamy, dreamy dessert that's easier to make than traditional cheesecake. With a graham cracker crust and silky smooth filling, they're perfect for potlucks, parties, or whenever you need a show-stopping dessert without the fuss.
Recipe Details
Ingredients
- 200g graham crackers, finely crushed
- 75g unsalted butter, melted
- 50g packed light brown sugar
- 1ml salt
- 680g cream cheese, room temperature (3 packages)
- 200g creamy peanut butter
- 200g powdered sugar
- 10ml pure vanilla extract
- 240ml heavy cream
- 2 large ripe bananas, mashed (about 200g/3/4 cup)
- 15ml fresh lemon juice
- 7g unflavored gelatin powder
- 60ml warm water
- 1 medium banana for topping, sliced
- 60ml peanut butter chips for garnish
- 60ml roasted peanuts, chopped
Instructions
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Line a 23x33cm (9x13 inch) baking pan with parchment paper, leaving overhang for easy removal.
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For the crust, combine 200g graham crackers, 75g unsalted butter, 50g packed light brown sugar, and 1ml salt in a bowl. Mix until evenly moistened. Press firmly into bottom of prepared pan. Refrigerate while making filling.
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Sprinkle 7g unflavored gelatin powder over 60ml warm water in a small bowl. Let bloom for 5 minutes, then microwave for 15 seconds to dissolve completely. Set aside to cool slightly.
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In a large bowl, beat 680g cream cheese until smooth and fluffy, about 3 minutes. Add 200g creamy peanut butter and beat until combined.
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Gradually add 200g powdered sugar and 10ml pure vanilla extract, beating until smooth. In a separate bowl, mash 2 large ripe bananas with 15ml fresh lemon juice until smooth.
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In another bowl, whip 240ml heavy cream to soft peaks. Fold the mashed banana mixture into the cream cheese mixture, then fold in the dissolved gelatin.
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Gently fold in the whipped cream until just combined - don't overmix or the cream will deflate.
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Pour filling over the crust and spread evenly. Cover and refrigerate for at least 4 hours or overnight until completely set.
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Before serving, top with 1 medium banana for topping, 60ml peanut butter chips for garnish, and 60ml roasted peanuts. Use parchment overhang to lift from pan and cut into bars.
Tips
Room Temperature Ingredients: Ensure cream cheese is fully softened for the smoothest filling. Take it out 2-3 hours before making or microwave briefly to soften.
Banana Selection: Use ripe but not overripe bananas for the filling - they should be sweet but still hold their shape when mashed. Save perfectly ripe bananas for the topping.
Gelatin Success: Make sure gelatin is completely dissolved and cooled slightly before adding to prevent lumps. If it starts to set, gently warm and stir until smooth again.
Clean Cuts: For neat bars, use a sharp knife dipped in warm water and wiped clean between cuts. The bars cut best when well-chilled.
Make-Ahead Option: These bars are perfect for make-ahead entertaining and actually improve in texture after sitting overnight. They keep covered in the refrigerator for up to 5 days.
Variation Ideas: Try chunky peanut butter for texture, add a layer of chocolate ganache, or swirl in some Nutella for a different flavor profile.
Serving Suggestion: Serve with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence.