Banana split cheesecake recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Banana split cheesecake

This dessert is very fruity and light, it looks very festive and everyone wants to taste it. It’s a perfect treat to enjoy with family and friends at the end of your meal. You can top it with syrup, pecans and caramel for a delicious dessert.

This cheesecake can be made ahead because it freezes really well. You can even eat it frozen if you like it. The only thing is that bananas can get brown after several days, so make sure to serve them first and then serve the rest of the cheesecake.

You can change up the flavors and layer sauces according to your tastes. Everything is good, for example, banana, chocolate, strawberries, cherries and anything you can find.

Banana split cheesecake recipe

Most of us have ripe bananas at home that are so soft we can't eat them anymore. These bananas are perfect for baking! Combine them with fresh berries, chocolate and cream cheese and you will get a delicious cheesecake on a crispy base. You can experiment with sauces and fruits, my favorites are pineapple chunks and strawberry sauce with whipped cream.

Course Dessert
Cuisine American
Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings 9
Calories 490 kcal


  • 250 g vanilla wafers
  • 60 g granulated sugar
  • 150 ml melted butter
  • 3 packages cream cheese
  • 200 g banana puree
  • 16 g flour
  • 6 g salt
  • 180 g sugar
  • 20 ml vanilla extract
  • 4 eggs
  • 3 bars chopped chocolate
  • 100 ml butter
  • 20 ml corn syrup
  • 50 g nuts
  • 100 g whipped cream


  1. Take a rack and place it in the center of the oven. Preheat it to 375F. Take a bowl, add sugar and crumbs. Then add butter until the crumbs are moist and they stick together well. Place the mixture on a pan and press onto the bottom. The bottom of the cheesecake should be around 2 inches up the sides of the pan. Bake for 10 minutes or until the crust is brown and fragrant. 

  2. Then let the crust cool down for 10 minutes. Lower the heat to 300F.

  3. Take a mixer and bean bananas, cream cheese, flour and salt. Scrap down the sides and mix again. The mixture should be very fluffy and smooth. Don't overmix, 5 minutes is usually enough. Make sure there are no lumps. Add sugar and beat again until the mixture is smooth and blended very well.

  4. Add vanilla and beat for 30 seconds more. Then add eggs and mix again until everything is blended. Don't beat the eggs for too long or they will crack while you're baking the cheesecake. 

  5. Pour the mixture into the crust, make the top smooth, and let it sit for 10 minutes.

  6. Bake the cheesecake for 50 minutes at 300F. The edges should get nudged. The cake will become puffy around the edges, the center should be moist but not very wet. Then cool down the cheesecake. Cover and put in a fridge, it usually takes 8 hours. The cake can be frozen for a month or stay in a fridge for 3 days.

  7. Take a small bowl, melt butter and chocolate. Add syrup and whisk everything together until the mixture is smooth. Take a spring form pan, remove the sides and run a metal spatula under the bottom of your cheesecake. Place the cake on a flat surface. Pour the chocolate mixture and carefully spread everything.

  8. Garnish with whipped cream and nuts and serve cold. Cut into smaller pieces with a knife. You can heat the knife to cut everything faster.

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