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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!

Prep Time
20 mins
Cook Time
10 mins
Total Time
4 hrs 25 mins
Servings: 16 servings
Calories: 469 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  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. In a food processor, pulse graham crackers until fine crumbs. Add melted butter and mix with a fork.
  3. Press into the bottom of two 9-inch pie plates. Set aside (you can freeze the crusts while making the filling).
  4. 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.
  5. Layer with crushed pineapple, bananas, and sliced strawberries.
  6. Spread Cool Whip (or homemade whipped cream) over the top. Chill in refrigerator for 4 hours, or overnight.
  7. 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 Information

Serving 1slice Calories 469kcal (23%) Carbohydrates 53g (18%) Protein 4g (8%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 9g Cholesterol 52mg (17%) Sodium 228mg (10%) Fiber 2g (8%) Sugar 40g (80%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 469

% Daily Value*

Serving 1slice
Calories 469kcal 23%
Carbohydrates 53g 18%
Protein 4g 8%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 9g 53%
Cholesterol 52mg 17%
Sodium 228mg 10%
Fiber 2g 8%
Sugar 40g 80%

* Percent Daily Values are based on a 2,000 calorie diet.