Imagine the classic banana split—bananas, strawberries, pineapple, whipped cream, chocolate drizzle, and cherries—reimagined as a luscious cheesecake cake. This dessert starts with a buttery graham cracker crust, followed by a velvety no-bake cheesecake layer. Then come the vibrant layers of fruit: crushed pineapple, sliced bananas, and juicy strawberries. It’s all topped with a cloud of whipped cream, a drizzle of chocolate syrup, crunchy pecans, and of course, maraschino cherries.
The best part? No oven required. This cake is chilled to set, making it a perfect make-ahead dessert that’s as easy to assemble as it is to devour.
Ingredients:
For the crust:
- 2½ cups graham cracker crumbs
- ¾ cup unsalted butter, melted
For the cheesecake layer:
- 3 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp fresh lemon juice
- 16 oz Cool Whip or whipped topping
For the fruit layers:
- 1 can (12 oz) crushed pineapple, well drained
- 3 medium bananas, sliced
- 1 pint fresh strawberries, hulled and sliced
For the topping:
- Remaining Cool Whip (if using a larger container)
- ¼ cup chocolate syrup
- ½ cup chopped pecans
- Maraschino cherries (for garnish)
Instructions:
1. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Place in the freezer while you prepare the filling.
2. Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and lemon juice, and continue beating until fully combined and silky. Gently fold in 8 oz of Cool Whip until the mixture is light and fluffy.
Spread the cheesecake mixture evenly over the chilled crust. Use a spatula to smooth the top. Return to the fridge to chill for 30 minutes.
3. Add the Fruit Layers
Once the cheesecake layer is slightly set, evenly spread the drained crushed pineapple over the top. Next, arrange the banana slices in a single layer, followed by the sliced strawberries. Press the fruit gently into the cheesecake layer to help it adhere.
4. Top It Off
Spread the remaining Cool Whip over the fruit layer, covering it completely. Drizzle with chocolate syrup, sprinkle with chopped pecans, and top with maraschino cherries for that classic banana split look.
5. Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the layers to set and the flavors to meld beautifully.
When ready to serve, slice into squares and enjoy the creamy, fruity, crunchy magic in every bite.
Tips & Variations:
- Tropical twist: Add mango chunks or a layer of coconut cream for a sunny island vibe.
- Nut-free version: Skip the pecans or replace with toasted coconut flakes.
- Chocolate lovers: Add a layer of chocolate ganache between the crust and cheesecake for extra indulgence.
- Mini version: Assemble in individual dessert cups for a party-friendly presentation.
This Banana Split Cheesecake Cake is a celebration in every slice, My—perfect for showcasing your flair for colorful, layered desserts. I can already picture you garnishing it with edible flowers or a swirl of berry coulis for that signature touch. Want to pair it with a tropical drink or turn it into a frozen treat next? Let’s keep the creativity flowing!