Banana Split Cheesecake Recipe

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

Add some homemade Whipped Cream to the top of this sweet treat! Try our banana split cheesecake bars for an even easier treat!

Banana Split cheesecake with layers of graham cracker crust, pineapple, strawberries, and banana with whipped cream, chocolate chips, pecans, and a cherry.


Why This Recipe is Best

Growing up, we always had ice cream on Friday nights. 

I would always choose Heath Blizzard or Butterfinger Blizzard. And my dad always had a Banana Split Sundae. 

I would look at his giant bowl of deliciousness and think “NEXT TIME, that’s what I’m getting!!!”

But then the next week, I couldn’t do it. I couldn’t try something new and take the chance on if I would like it.

Well, fast forward to adulthood, it turns out I love Banana Splits.

And making this Easy Banana Split Cheesecake recipe is the highlight of summer.

It is layer upon layer of deliciousness.

Love pie? Today’s banana split pie is just for you!

Pie plate with a piece of banana split cheesecake removed.

Ingredient Notes

  • Graham Cracker Crumbs – These are used to make the crust. Make them yourself by crushing whole graham crackers until finely ground. Or buy a box of crumbs at the store that are ready to use.
  • Cream Cheese – Room temperature cream cheese is softer and easier to blend with the other ingredients for a smooth, creamy filling. Full-fat cream cheese sold in a block (not the tub) will yield the best texture and flavor.
  • Fruit – We topped the pie with sliced bananas, strawberries and canned crushed pineapple. And don’t forget the cherry on top!
  • Cool Whip – This is spread over the fruit toppings. You can swap it out for real whipped cream if preferred. Or make our homemade cool whip!
  • Chocolate Syrup – A must for topping any banana split! Use our homemade chocolate syrup for best results or you can swap in store-bought. Or use hot fudge if you prefer.

Easy Instructions

Step 1. Make the crust. Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!

Step 2. Make the cheesecake filling. In a mixing bowl, combine cream cheese with powdered sugar until smooth. Spread cream cheese mixture over cooled crusts.

Step 3. Add the fruit. Top the cheesecake with crushed pineapple and the sliced bananas and strawberries. Spread Cool Whip (or homemade whipped cream) over the top. Decorate with chocolate chips.

Step 4. Chill and serve. Refrigerate pies for at least 4 hours or overnight for best flavor and texture. When ready to serve, sprinkle with toasted pecans, drizzle with chocolate syrup (or hot fudge) and add a maraschino cherry on each slice. ENJOY!

Slice of cheesecake topped with whipped cream, chocolate, pecans, and cherry on a white plate with red, white, and blue napkin.

Recipe FAQs

How do I store cheesecake?

The cheesecake should be stored, covered, in the refrigerator. It will keep for up to 4-5 days. It’s best to add the toppings when ready to serve so they are fresh.

Can I freeze Banana Split Cheesecake?

Yes! Assemble the cheesecake, up to the point of adding Cool Whip, and wrap the top of the cheesecake in plastic wrap. Then completely wrap cheesecake in aluminum foil. Freeze for up to 1 month. Thaw in refrigerator overnight before topping and serving.

Can I make individual cheesecakes?

Yes, you can make smaller individual size servings of this dessert. Use mini pie plates, quiche tins or parfait jars and place graham cracker crumbs in the bottom loosely before continuing to assemble the layers.

More Banana Split Desserts

I just so happen to be obsessed with banana split desserts.

More Easy Dessert Recipes:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

Banana Split Cheesecake

5 from 11 votes
By: Aimee
Easy Banana Split Cheesecake is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!
Prep Time: 15 minutes
Cook Time: 4 hours
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Servings: 16 servings

Ingredients 

  • cups graham cracker crumbs
  • ¾ cup unsalted butter melted
  • 3 cups powdered sugar
  • 2 packages 8 ounce each cream cheese, softened
  • 12 ounce can crushed pineapple well drained
  • 3 medium bananas sliced
  • 1 pint strawberries sliced
  • 12 ounce cool whip thawed
  • maraschino cherries
  • ¼ cup chocolate syrup
  • ¼ cup chocolate chips
  • ½ cup pecan halves
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Instructions 

  • Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
  • Preheat oven to 375 degrees F.
  • In a food processor, pulse graham crackers until fine crumbs. Add melted butter and mix with a fork.
  • Press into the bottom of two 9-inch pie plates.
  • Bake crust for about 10 minutes. Remove and cool completely.
  • In a mixing bowl, combine cream cheese with powdered sugar until smooth. Spread cream cheese mixture over cooled crusts.
  • Layer with crushed pineapple, bananas, and sliced strawberries.
  • Spread Cool Whip (or homemade whipped cream) over the top. Chill in refrigerator for 4 hours, or overnight.
  • Decorate with chocolate chips, pecans, and cherries.

Notes

  • Freeze: After assembling the cheesecake, up to the point of adding Cool Whip, wrap the top of the cheesecake in plastic wrap. Then completely wrap cheesecake in aluminum foil. Freeze cheesecake for up to one month for best flavor. Thaw in refrigerator overnight before serving. Top with hot fudge, nuts, and cherry right before serving.
  • Make individual size servings by using mini pie plates, quiche tins, or parfait jars. Just put the graham cracker crumbs in the bottom of the jars loosely.
  • Use softened, room temperature cream cheese for the creamiest, smoothest filling.
  • Be sure to chill for at least 4 hours so you can easily slice the pie. Overnight is really best if you have the time!
  • Nuts – Feel free to swap the pecan halves with walnuts, peanuts or another favorite nutty topping. Or leave it off if you need a nut-free dessert.
  • Topping substititions – Feel free to switch up the toppings based on your preferences for banana splits. Caramel, strawberry and butterscotch sauce would all be delicious on this cake too!
  • Graham cracker crust – Check out all our tips and tricks for how to make a graham cracker pie crust for this recipe. You could also use Nilla Wafers or substitute a store-bought graham cracker crust if you prefer.
  • See blog post for more recipe tips and tricks.

Nutrition

Calories: 469kcal, Carbohydrates: 53g, Protein: 4g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 9g, Cholesterol: 52mg, Sodium: 228mg, Fiber: 2g, Sugar: 40g
Course: Pies and Tarts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

More Pie Recipes

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 26, 2019

Comments & Reviews

  1. Cheesecake & banana split?! Sign me up! This looks so good & I know it will be a hit with the family! Next movie night treat!

  2. I’m having my linky party again and this week is cheesecake! Hope you’ll link this recipe or any other cheesecake recipes!
    http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-5.html
    Alyssa

  3. I love anything with cheesecake in the title. Yum!

    Thanks for linking up with Sweet Tooth Friday.

  4. Yum! This looks really good. I think I will make it for the Mother’s Day bbq I’m planning.

    I’m visiting from the It’s a Keeper linky party.

  5. Girl, this looks awesome. This would be a great dessert, it is a very good recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a wonderful week end!

  6. Wow…this looks amazing! Thank you so much for posting this!

    ***Hopping over from the “It’s a Keeper” Linky! 🙂

  7. This sounds amazing! I have always found that the recipes that don’t show well in pictures are always the tastiest.

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