Banana Split Cheesecake

Sorry for the pictures, they don’t exactly show quite how delicious this pie really is! I made us all individual desserts, but this recipe makes enough for a 13×9 or two 9inch pie plates! This is a perfect treat for the summer after a long day outside. I say that as I am here in Chicago visiting family for Spring Break and it is 40 degrees outside, with rain/snow mix. And we are cooped up indoors because we thought it would be warmer and brought shorts to wear. Oops. At least we can eat dessert like it’s summer!

Banana Split Cheesecake


  • 2½ cup graham cracker crumbs
  • ¾ cup melted butter
  • 3 cup powdered sugar
  • 2- 8oz cream cheese
  • 12oz can crushed pineapple, well drained
  • 3 medium bananas, sliced
  • 1 pint strawberries
  • 12 oz cool whip
  • maraschino cherries
  • ¼ cup chocolate syrup
  • handful chocolate chips
  • ½ cup pecan halves


  1. Blend butter and graham crackers, press into bottom of 13x9 (or 2 pie plates). Bake in 375 degree oven for 10 minutes.
  2. Blend powdered sugar and cream cheese until smooth. Spread over cooled crust. Layer pineapple and bananas and sliced strawberries over cream cheese. Spread cool whip over the top. Decorate with cherries and chocolate chips. Drizzle syrup and sprinkle with pecans.
  3. Chill for 4 hours and serve.

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