Banana Split Cheesecake

Read Reviews (106)

"A good no-bake cheesecake. It tastes just like its name." — Peggy

Directions

Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

This pie is great! Big hit at work and every place I've taken it. A few things I changed: I use an already made graham cracker pie crust (SO much easier! If you do this, the recipe makes 2 pies, or cut in half for one). Add sliced strawberries with the bananas and pineapple. And don't drizzle on the chocote until right before serving (it runs). Thanks so much for a great recipe!

—GLAURA1

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Most Helpful Critical Review

Jan 25, 2004

Good taste..just too soupy and did not look very appetizing.

—JENNIFERPURDIN

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138 Ratings

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May 11, 2005

People seem to be having a lot of problems with this recipe. The first problem is in the title as it makes people expect a cheesecake. That's not what you get. This dessert is usually called "Banana Split Dessert." My recipe came from my aunt years ago. I revised it to suit my taste. Another problem people have is with the filling not setting. Beat it for a very long time. I came across a recipe on the internet that suggested beating it for 20 minutes. I add 1 tsp vanilla extract so I can actually taste the filling. Lastly, you have build the banana split to your liking. I like bananas, strawberries, and nut topping. I also drizzle the fudge or chocolate syrup on individual servings. You could use milk chocolate chips or chocolate sprinkles instead of a sauce. Make it your own. Good luck.

—BPAULA1

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Jul 19, 2003

I've made this 4 times in the last 2 weeks. My family loves it and everyone wants to me to make it now. I did use a different graham cracker crust because I couldn't get recipes crust out of my pan. The graham cracker crust on this site that you had to bake was good. A few tips would be to use 20oz of pineapple. Put the pineapple in a strainer and really get the juices out so your pie doesn't get soggy. I also rinsed and dried my cherries so the red wouldn't run in the cool whip. 8oz of cool whip was plenty. My Mom made the comment that strawberries were missing so I now drizzle strawberry syrup over the filling before the banana and following toppings! Delicious! One more thing, I just used a 9 inch pie plate and you need a strong mixer, I burnt one up making the cream cheese filling. Now I add a tablespoon of milk and I let the cream cheese soften.

—BRIMAT143

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Dec 27, 2004

My family and friends LOVED this cheesecake, BUT it has problems. In our heat here in Australia...it melted!! I have experimented and solved the probs. 1. Make it in a springform tin. 2. Make the crust and cheescake base the night before. 3. There is nothing to "set" the cheesecake so add two teaspoons of gelatin (predisolved well in 1/2 cp of hot water) to the mix. 4. Add the final toppings 4 hrs before serving and refrigerate well. 5. Drain the pineapple in a seive first. 6. Use banana slices not quaters 7. USE WHIPPED CREAM TOPPING...YES...GET FRESH CREAM AND WHIP IT WITH TEASPOON OF VANILLA ESSENCE. Don't use premixed toppings. 8. We also found it a bit too sweet and halved the amount of sugar. This makes it just perfect!!

—Meaty0

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Apr 15, 2003

This is really, really good! Kids like it, adults love it! Very versitile. To those having trouble, again...make sure your ingredients are room temp and blend thoroughly. You might try popping the crust into the freezer while you do this so the cold can help set the filling, and to avoid sogging the crust. Chill until set!

—MINNESOTAMOM

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Jan 06, 2006

It was ok, but needed some strawberries. I would add no sugar and mix some instant pudding in the cheese mixture, or add some can strawberry pie filling in it. I have 2 other recipes that use these and they are fantastic. Family was disappointed in this one. The cheese was thin and not very flavorful.

—BINKY3

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May 15, 2006

This dessert was a hit for the entire family. I did change a few things though. I used a graham cracker pie shell, and just cut the ingredients in half. Also, I used reduced fat cream cheese and fat free Cool Whip. It's delicious as is, but I think next time, I'll add sliced strawberries to the pineapple/banana layer. Thanks for a quick, easy, and tasty dessert!

—JENBAXBLU

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Nutrition

Calories
428 kcal
21%

Carbohydrates
50.9 g
16%

Cholesterol
48 mg
16%

Fat
24.6 g
38%

Fiber
1.4 g
5%

Protein
3.6 g
7%

Sodium
207 mg
8%

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

Nutritional Information

Banana Split Cheesecake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 428
Calories from Fat: 221

% Daily Value *
Total Fat 24.6g 38 %
Saturated Fat 14.8g 74 %
Cholesterol 48mg 16 %
Sodium 207mg 8 %
Potassium 163mg 5 %
Total Carbohydrates 50.9g 16 %
Dietary Fiber 1.4g 5 %
Protein 3.6g 7 %
** Sugars 40.5g
Vitamin A 12 %
Vitamin C 5 %
Calcium 4 %
Iron 10 %
** Thiamin 7 %
Niacin 10 %
Vitamin B6 7 %
Magnesium 7 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.