The Best Banana Split Cheesecake Dessert Recipe

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

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

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Growing up, we always had ice cream Friday nights. 

I would choose one of two things: Heath Blizzard or Butterfinger Blizzard. For years I never chose anything else.

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 that I would like it.

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

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

Delicious layers of graham cracker crust topped with creamy cheesecake, fresh bananas and strawberries, pineapple, and topped with whipped topping, hot fudge, nuts and a cherry!

How to make Banana Split Cheesecake

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

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.

PRO TIP: This can also be made into No Bake Banana Split Cheesecake Bars using a 9×13-inch baking dish!

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. Decorate with chocolate chips.

Chill pie for 4 hours in refrigerator.

When ready to serve, sprinkle with pecans, drizzle with chocolate syrup (or hot fudge) over each slice, and add a maraschino cherry on top! ENJOY!

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

Can you freeze No Bake Cheesecake

Yes!

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. ENJOY.

PRO TIP: You can make individual size servings of banana split cheesecake by using mini pie plates, quiche tins, or parfait jars (just put graham cracker crumbs in bottom loosely).

What is a Banana Split

A traditional banana split sundae is served as a “boat.” One long banana is sliced lengthwise with 3 scoops of ice cream over the top. 

Topped with three different sauces, usually chocolate, pineapple, and strawberry and finished with whipped cream, nuts, and cherry on top!

Today’s cheesecake is my delicious version of this classic treat!

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

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!

If YOU love banana splits as much as I do, Here are 50+ Ways to make a Banana Split inspired dessert!

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

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Yield: 16 servings

Banana Split Cheesecake

Banana Split Cheesecake
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes

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

Ingredients

  • 2½ cup graham cracker crumbs
  • ¾ cup melted butter
  • 3 cup powdered sugar
  • 2- 8oz cream cheese, softened
  • 12oz can crushed pineapple, well drained
  • 3 medium bananas, sliced
  • 1 pint strawberries, sliced
  • 12 oz cool whip, thawed
  • maraschino cherries
  • 1/4 cup chocolate syrup
  • 1/4 cup chocolate chips
  • ½ cup pecan halves

Instructions

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

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:Calories: 469 Total Fat: 29g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 52mg Sodium: 228mg Carbohydrates: 53g Fiber: 2g Sugar: 40g Protein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Easy Banana Split Cheesecake is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

Recipe originally published April 21, 2011 and photos update April 2019