This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!
I remember being at a friends house and first trying this dessert. It was delightful and I knew I needed to save the recipe to share with everyone.
This recipe was originally published in April 2011. The photos were updated in May 2024 and the recipe notes were updated in March 2025.
Aimee’s best tips
- Ease- This recipe is NO BAKE which means no oven needed.
- Serving Suggestions- top with all your favorite sundae toppings. Recipe makes two, freeze one pie for later.
- Storage- Keep leftovers in fridge for up to 3 days.
- Time Saving Tip- Pick up and use a couple store bought graham cracker crusts to use as the base.
- Top Tip- Be sure to allow cream cheese to come to room temperature to make sure everything mixes smoothly.
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.
Featured Review⭐⭐⭐⭐⭐
“Love this recipe.” -Betty
Ingredient Notes
Scroll down to the recipe card for the full list of ingredients with measurements.
- 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 – I 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.
How to Make Banana Split Cheesecake
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!
- You’ll need two pie plates for today’s cheesecake.
Make the cheesecake filling.
- In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip.
- Spread cream cheese mixture over graham cracker crusts.
Add the fruit.
- Top the cheesecake with crushed pineapple or pineapple chunks.
- Layer with sliced bananas and strawberries.
Finish the toppings.
- Spread Cool Whip (or homemade whipped cream) over the top. Decorate with chocolate chips.
- 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!
More Banana Split Desserts
I just so happen to be obsessed with banana split desserts.
- The most amazing cake I’ve ever made is this Banana Split Cake. Two banana cake layers, one chocolate cake layer…all the fruit and whipped cream in a beautiful layer cake!
- Want something unique? Try making this easy Banana Split Fudge recipe. It will be the hit at your next party!
- Add some homemade Whipped Cream to the top of this sweet treat! Try our banana split cheesecake bars or my delicious sopapilla cheesecake recipe for easy dessert making.!
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Banana Split Cheesecake Recipe
Easy Banana Split Cheesecake is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!
Ingredients
- 2½ cups graham cracker crumbs
- ¾ cup unsalted butter melted
- 3 packages cream cheese (8 ounce each), softened to room temperature
- 14 ounce can sweetened condensed milk
- 1 Tablespoon fresh lemon juice
- 8 ounce Cool Whip, thawed
- 12 ounce can crushed pineapple well drained
- 3 medium bananas sliced
- 1 pint strawberries sliced
- 8 ounce cool whip thawed
- maraschino cherries
- ¼ cup chocolate syrup
- ¼ cup chocolate chips
- ½ cup pecan halves
Instructions
- Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
- 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. Set aside (you can freeze the crusts while making the filling).
- In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip. Spread cream cheese mixture over graham cracker 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
Serving: 1slice, Calories: 469kcal, Carbohydrates: 53g, Protein: 4g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 9g, Cholesterol: 52mg, Sodium: 228mg, Fiber: 2g, Sugar: 40g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
At what point do you bake the cheese cake and for how long?
It’s a no bake cheesecake.
Love this recipe
Thank you for sharing such delicious looking desserts.
I’m commenting from an Android phone. It seems to be working!
This cheesecake is so amazing, and it is so easy to make!
Love to make this for a birthday party!
Cheesecake & banana split?! Sign me up! This looks so good & I know it will be a hit with the family! Next movie night treat!
Two of the best desserts in one recipe! I can’t wait to make it!
What a good looking dessert! My kids would literally go bananas over this (no pun intended)!
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
Thanks for linking this up to Sweets for a Saturday.
I love anything with cheesecake in the title. Yum!
Thanks for linking up with Sweet Tooth Friday.
This looks dangerously good!! YUMM!
That cheesecake looks super luscious.
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.
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!
That looks delicious!
Wow…this looks amazing! Thank you so much for posting this!
***Hopping over from the “It’s a Keeper” Linky! 🙂
I’ve given up sweets for an extended time but am enjoying virtual desserts here.
This sounds amazing! I have always found that the recipes that don’t show well in pictures are always the tastiest.
Bake crust? For how long?