Easy No-Bake Banana Strawberry Cheesecake Bars – Perfect Dessert
These no-bake banana strawberry cheesecake bars offer a delightful combination of creamy and fruity flavors. A buttery graham cracker crust forms the base, topped with a smooth, tangy cream cheese filling. A vibrant layer of sweet-tart strawberry compote adds a burst of freshness, while a swirl of light whipped cream, fresh banana slices, and a sprinkle of chocolate cookie crumbs complete this refreshing dessert. Each bar provides a harmonious blend of textures, from the crumbly crust to the silky filling and soft fruit.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 9-12 bars 1x
Ingredients
- **For the Crust:**
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- **For the Strawberry Layer:**
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- **For the Cheesecake Filling:**
- 16 ounces (2 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
- **For the Topping:**
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 large banana, sliced
- 2 tablespoons crushed chocolate wafer cookies or Oreo crumbs
Instructions
- **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of an 8×8 inch square pan lined with parchment paper, leaving an overhang on two sides for easy removal. Chill in the refrigerator for at least 15 minutes while preparing the other layers.
- **Make the Strawberry Layer:** In a small saucepan, combine diced strawberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens, about 1-2 minutes. Remove from heat and let cool completely to room temperature.
- **Prepare the Cheesecake Filling:** In a large bowl, beat the softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy, with no lumps. In a separate cold bowl, whip the 1 1/2 cups cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- **Assemble the Bars:** Spread the cheesecake filling evenly over the chilled graham cracker crust. Carefully spoon dollops of the cooled strawberry layer over the cheesecake filling. Using a knife or skewer, gently swirl the strawberry layer into the cheesecake for a marbled effect, being careful not to disturb the crust.
- **Chill:** Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the bars are firm and set.
- **Prepare Topping and Serve:** Once the bars are fully set, lift them out of the pan using the parchment paper overhang. In a cold bowl, whip the remaining 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the chilled bars. Arrange fresh banana slices on top and sprinkle with crushed chocolate cookies.
- Slice into bars and serve immediately.
Notes
Ensure cream cheese is at room temperature for a smooth, lump-free filling.
Chill time is crucial for the bars to set properly; do not rush this step.
For clean slices, use a sharp knife wiped clean between each cut.
Garnish with banana slices and cookie crumbs just before serving to prevent bananas from browning.
Nutrition
- Calories: 380 kcal (estimated per bar)
- Fat: 24g (estimated per bar)
- Carbohydrates: 38g (estimated per bar)
- Protein: 5g (estimated per bar)