This Banana Split Cheesecake has all your classic ice cream sundae flavors. Layers of creamy banana cheesecake, strawberry pie filling, and a fun chocolate topping creates a delicious dessert that everyone loves.
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In college, I worked as a waitress at Friendly's. One of my favorite desserts to make and serve was the banana split sundae. There is just something about the combination of vanilla, chocolate, strawberry, and banana that is so delicious.
Over the years I have been inspired to add those flavors to different banana split desserts. Some of our favorites are banana split pie, banana split cake, and this dessert salad.
Since we love cheesecake, I decided to add the sundae flavors to a full sized cheesecake too. I changed the toppings on this banana pudding cheesecake and added a graham cracker crust. The end result was the most delicious banana split cheesecake!
Bonus: Love cheesecake? Check out our favorite 37 cheesecake recipes.
Why You Will Love This
This banana cheesecake with ice cream toppings is a gorgeous dessert to make for summer parties, picnics, or potlucks. It looks impressive, but is actually quite easy to make.
- Combination of banana cheesecake and banana split toppings makes it taste so good.
- Takes the flavors in a banana split sundae to a whole new level.
- Easy and fun to customize with your favorite ice cream toppings.
- Great dessert for special holidays or fun family gatherings.
Main Ingredients
Grab your favorite sundae toppings and basic cheesecake ingredients and get ready to make this easy banana split cheesecake.
- Graham Cracker Crust - A mixture of graham cracker crumbs, granulated sugar, and melted butter makes an easy cheesecake crust.
- Cream Cheese - Full fat cream cheese gives the cheesecake the creamiest texture.
- Granulated Sugar - Sweetens the cheesecake filling and also helps to smooth out the cream cheese.
- Large Eggs - Adds a smooth and rich flavor to the filling.
- Bananas - You will need a few ripe bananas for this recipe. Make sure they are yellow and not brown with spots. Set one aside to use for the topping after the cheesecake has baked.
- Strawberry Pie Filling - Strawberry is a traditional flavor for a banana split, but you can also use cherry or triple berry.
- Chocolate Chips - Adding hot heavy whipping cream to the chocolate will make a smooth and creamy chocolate ganache.
- Banana Split Toppings - Whipped cream, rainbow sprinkles, mixed nuts, banana slices, and maraschino cherries with stems make a fun topping.
BruCrew Tip: Looking for a no bake version? Try this easy no bake banana split dessert.
How To Make a Banana Split Cheesecake
Make this banana split cheesecake recipe in 3 easy steps. Start by making the crust, adding the cheesecake filling, then decorating the top with your favorite toppings. It sounds like a lot of steps, but you got this!
Graham Cracker Crust
- Crush the graham crackers into crumbs using a food processor. In a small bowl mix together the crumbs, sugar, and melted butter.
- Dump the mixture into a 10-inch springform pan and pat them down evenly in the bottom of the pan.
Banana Cheesecake Filling
- In a large bowl beat the softened cream cheese and sugar until creamy. Add the vanilla extract, flour, and mashed banana and beat the mixture again.
- Whisk the eggs and gently mix into the batter just until combined. Do not over beat the batter.
- Pour the cheesecake filling into the prepared pan. Drop spoonfuls of strawberry pie filling on top of the cheesecake and swirl gently.
- Place cheesecake in oven and bake until the sides are set and the center is still wiggly like Jello.
- Let the cheesecake cool for 1-2 hours on the counter. Place the pan in the refrigerator for at least 6 hours or overnight to cool completely.
Banana Split Toppings
- Remove the sides of the springform pan and place the cheesecake on a serving platter or plate.
- Place heavy cream and chocolate chips in a microwave safe bowl. Place in microwave and heat for 1 minute. Stir until melted and smooth.
- Pour the chocolate ganache on the center of the chilled cheesecake. Use an angled spatula to spread it out, letting some of the chocolate drip over the sides.
- Top with rainbow sprinkles and mixed nuts and let the chocolate set before decorating.
BruCrew Tip: Add whipped topping, maraschino cherries, and banana slices right before serving.
Storage Recommendations
In the Refrigerator - Store any leftovers in an airtight container in the refrigerator for up to 4 days.
In the Freezer - Wrap the entire cheesecake or single slices in plastic wrap, then place in a freezer safe container. Freeze for 1-2 months. Thaw overnight in the refrigerator before decorating and serving.
FYI: For best results, freeze the cheesecake without the chocolate and toppings.
Tips and Tricks
- Set the cream cheese out ahead of time, so it can soften. Room temperature cream cheese is easier to beat into a creamy consistency.
- Preheat your oven and place a large sheet pan on the very bottom rack of the oven. Fill it halfway with water for a steam bath. This is so much easier than a water bath. Plus, you don't have to worry about water seeping in and ruining a perfectly good cheesecake.
- Do NOT use overripe bananas in the cheesecake because they will cause the filling to bake a little bit brown.
- Change up the fruit swirls with this cherry pie filling.
- Line your springform pan with parchment paper, so that you can easily remove the entire cheesecake from the pan.
- When you bake the cheesecake, place the pan on the oven rack directly ABOVE the steaming pan of hot water.
- Quickly dip banana slices in lemon juice or pineapple juice right before serving the cheesecake, so they don't turn brown.
FAQs
This banana cheesecake serves up to 14 people. It really depends on how small or large you cut your slices.
Yes you can. Before adding the toppings, simply wrap the cheesecake tightly in plastic wrap and freeze for 1-2 months. Thaw in the refrigerator overnight.
It really does have all the same flavor and taste of a banana split! It's like having an old-fashioned banana split sundae in cheesecake form!
No, you can bake a cheesecake without the traditional water bath. We like to bake our cheesecakes with a pan of water underneath the cheesecake. This creates a steamy atmosphere while the cheesecake bakes.
The steam keeps the cheesecake from drying out as it bakes. Plus, using a steam bath keeps the water from leaking into the cheesecake pan.
More Cheesecake with Fruit
- Lemon Meringue Cheesecake
- Orange Cream Cheesecake
- Blackberry Cheesecake
- Key Lime Cheesecake
- Banana Pudding Cheesecake
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Recipe
Banana Split Cheesecake
This creamy Banana Split Cheesecake is swirled with strawberry pie filling and topped with a chocolate ganache making it taste like the classic ice cream sundae.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake
- 4 - 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ¼ cup all purpose flour
- 1 cup smashed bananas
- 4 large eggs
- 1 - 21 ounce can strawberry pie filling
For the Topping
- ½ cup heavy whipping cream
- 1 cup chocolate chips
- 1 - 8 ounce container Cool Whip, thawed
- maraschino cherries, with stems
- sprinkles and chopped nuts, if desired
Instructions
- Preheat the oven to 325°. Place a large sheet pan on the bottom rack of the oven and fill halfway with water.
- Line the bottom of a 10-inch springform pan with parchment paper, so you can remove it easier later.
- Combine the graham crumbs, sugar, and melted butter. Press evenly into the bottom of the prepared pan. Set aside.
- Beat the cream cheese and sugar until creamy. Add the vanilla, flour, and mashed banana and mix again.
- Whisk the eggs and gently mix into the batter just until combined. Do not over mix.
- Pour the cheesecake batter onto the prepared crust. Drop spoonfuls of pie filling on top of the cheesecake and swirl gently.
- Place the cheesecake on oven rack directly over the steaming pan of water. Bake 1 hour and 40 minutes. Turn oven off and crack door for 5 minutes.
- Remove the cheesecake from the oven and place on a wire rack. Run a knife around the edge of the cheesecake to loosen it from the pan.
- Let the cheesecake cool for 1-2 hours on the counter, then place the pan in the refrigerator for 6 hours or overnight.
- Remove the sides of the springform pan and place the cheesecake on a serving platter or plate.
- Place the heavy cream and chocolate chips in a microwave safe bowl. Heat for 1 minute, then stir until melted and creamy.
- Pour the chocolate on top of the chilled cheesecake and smooth it out letting some of the chocolate drip over the sides. Top with sprinkles and mixed nuts. Let set.
- Before serving, decorate with Cool Whip swirls, cherries, and banana slices.
Notes
- Set the cream cheese out ahead of time, so it can soften. Room temperature cream cheese is easier to beat into a creamy consistency.
- Preheat your oven and place a large sheet pan on the very bottom rack of the oven. Fill it halfway with water for a steam bath. This is so much easier than a water bath. Plus, you don't have to worry about water seeping in and ruining a perfectly good cheesecake.
- Do NOT use overripe bananas in the cheesecake because they will cause the filling to bake a little bit brown.
- Change up the fruit swirls with this cherry pie filling.
- When you bake the cheesecake, place the pan on the oven rack directly ABOVE the steaming pan of hot water.
- Quickly dip banana slices in lemon juice or pineapple juice right before serving the cheesecake, so they don't turn brown.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 661Total Fat: 45gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 148mgSodium: 335mgCarbohydrates: 59gFiber: 2gSugar: 43gProtein: 9g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Banana Split Cheesecake was first published January 2013. It was updated with new pictures and tips and republished February 2023.
**We participate in the Amazon Services LLC Program, an affiliate program designed to provide a means for us to earn fees by linking to Amazon.com .
Debbie
Hi
My store doesn't carry strawberry pie filling. Can I substitute cherry pie filling?
Jocelyn
Yes, cherry pie filling would work just as well. I hope you enjoy the cheesecake!
Eden Passante
Love this idea! All the best things put together! Looks amazing!
kentuckylady717
Did you get my comment ?
Jocelyn
I did 🙂 I answered, but then changed my response after I posted. Did you get it?
kentuckylady717
No, sorry did not get it....
Jocelyn
I commented here...not in an email.
kentuckylady717
Yep, I got it 🙂 Thanks
kentuckylady717
Don't know how I missed this in 2013 ! I love cheesecake, but not bananas...how can I make this and omit the bananas ? Any suggestions ? I like all your recipes minus the bananas.....the bundt cake looks wonderful too.....
Yeah, I have wondered why you are not fat, with all these delicious desserts that you make 🙂 you probably give half of them away....that is if your hubby and kids will let you 🙂
Jocelyn
You could make it and just leave the bananas out. I would probably add 1/2 cup sour cream to it instead. Most of the time there is so many sweets in the house that my family doesn't even notice when I give stuff away. LOL!
Nancy P.@thebittersideofsweet
Being the wife of a full time music minister I totally understand all of what you are saying! Congrats and welcome to the journey!
Cheryl Clair
Here in Ireland, we do not have pie filling in a can, however, we do have strawberries in a can. Would that work? Would I need to thicken it? Congratulation on your awesome new life change. Praise God for your husband's calling to the ministry.
Jocelyn
Thank you so much 🙂 Are the strawberries in juice? If so, yes you would need to thicken them up some. Here is my recipe for homemade strawberry pie filling also. https://insidebrucrewlife.com/homemade-strawberry-pie-filling/ I hope you enjoy the cheesecake!
Amy@theidearoom
Looks delicious! Sharing on fb today!
Julie
Congrats on your husband's new job and to you both as you start this new ministry together! So exciting! My husband switched from pastoral studies in college to engineering. We've been youth leaders for the past 16 years together, but in the back of his mind is always that thought of some day becoming a pastor. Haven't taken that plunge yet, though:) And...I stopped over because I knew this cheesecake would be a great Valentine's dessert for my hubby! It looks fantastic!
Dawn
You make me want to bake.. No NEED to bake lol It's just so darn cute!! Well I guess I'l diet another day 😀
Jessica
I am going to try and make this tonight. I never made cheesecake before. I don't understand the pan of water? And when do you actually take it out of the pan?
Jocelyn Brubaker
The pan of water is just an extra cookie sheet with hot water in it that sit on the rack under the cheesecake. The steam from the water helps keep the cheesecake from cracking. I leave the cheesecakes in the springform pan until it has chilled completely which is usually no less than 4 hours in the refrigerator. I hope that helps. Let me know if you have more questions.
jessica
Thanks so much! and one more question - when you pour the chocolate over the top, do you remove it from the pan first?
Jocelyn Brubaker
Yes, I take it out of the springform pan before adding the chocolate glaze.
Tiffany Gregory
Can I turn these into cupcake liners instead of the springform pan?
Jocelyn Brubaker
Yes, that would work just fine. You will need to lower the baking time by quite a bit though. Probably 20-25 minute...
Tiffany Gregory
I meant put not turn 🙂
Poodles
Jocelyn, I especially enjoyed reading this post. If you are in God's will, He WILL supply your needs. I cannot wait to try this cheesecake! I may make it for the next supper club I sponsor.
Keep the recipes coming! Poodles
Jocelyn Brubaker
Thank you so much!!! God definitely provides for us every single day. I hope you enjoy the cheesecake!
Nicole
So you put a pan of hot water underneath? Not a water bath?
Jocelyn Brubaker
Yes, I always put a large baking sheet with hot water on the rack under the cheesecake.
Brenda @ Chatting Over Chocolate
Hi, Jocelyn! Stopping by to let you know that I featured your AMAZING Banana Split Cheesecake on my blog today: Thanks for sharing the incredible recipe to this gorgeous treat!! Have a terrific day! 🙂
Cathy
Yum! This looks amazing!
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
Cathy
Michelle
I bake all the desserts for our local Lutheran High School's Dinner Auction so I was looking for new inspirations this year. I brought up your page because of the cheesecake, but God used it as a reminder to me during a busy Easter week. We too are facing changes in our life with a move, change of job and schools, etc. You repeated what I have found to be true my whole life -God will provide abundantly above what we need! He has blessed our family so much. We made a decision that I would not seek work outside our home while we raised our children. Our youngest has only two years of high school left (and we had four so one is already finished with college). Wow, be amazed how fast time goes! I pray that the Lord of Love will continue to amaze you with his love and grace all your days!
Jerri
That looks so delicious!
Arrica
Could you use mashed bananas instead of the purée?
Jocelyn Brubaker
That is what I used. Just smash the bananas until you have the amount you need 🙂
Mrs Happy Homemaker
Jocelyn - this looks fantastic!! I've featured it this week on the Mrs 🙂
Crystal
Karly
Congrats on the new job for your husband. That's so exciting for your family!
And, I think everyone's resolutions should include "eat more cheesecake." Because, DUH.
Thanks for linking this up to What's Cookin' Wednesday!
Jocelyn Brubaker
Thank you so much Karly. We are excited to see what happens next. And eat more cheesecake should always be on the resolution list for sure!!!