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Banana Split Cheesecake

Banana Split Cheesecake

This Banana Split Cheesecake is a creamy, no bake dessert featuring layers of graham cracker crumble, rich cheesecake, fresh fruit, and toppings! Perfect for any celebration.
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Prep Time 1 hour
Cook Time 10 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 583 kcal

Equipment

  • Electric Mixer
  • Glass Mixing Bowls
  • Weck Jars
  • Mason Jars

Ingredients
  

Graham Cracker Crumble

  • 9 whole graham crackers about 1 ¾ cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 6 tablespoon salted butter

Creamy Cheesecake

  • 12 ounces cream cheese 1 ½ blocks, room temperature
  • 14 ounces sweetened condensed milk 1 can
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract

Whipped Cream

  • ¾ cup heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Toppings

  • 2 to 3 bananas
  • 1 ½ cups chopped strawberries
  • fudge sauce
  • sprinkles
  • maraschino cherries

Instructions
 

Graham Cracker Crumble

  • Preheat oven to 350°F.
  • Crush graham crackers in a large ziplock bag and then pour into a large bowl. Add sugar and stir to combine.
  • Melt butter in a small bowl (in the microwave), then pour melted butter over crumbs and stir until the crumbs are evenly moistened.
  • Spread crumbs onto a rimmed baking sheet and bake 8-10 minutes (watch carefully so they don't over-bake). Set aside to cool.

Creamy Cheesecake

  • Using an electric mixer, beat the cream cheese until fully smooth. Once smooth, slowly add the condensed milk and blend well.
  • Continue mixing, and add lemon juice, Greek yogurt and vanilla. Blend until all ingredients are fully combined.
  • Add a couple tablespoons of graham cracker crumble to each jar, and then spoon a generous layer of cheesecake on top. Level and smooth as needed.
  • Cover well (with jar lids or plastic wrap) and chill at least 2 hours before serving. The cheesecake may be made up to 2 days in advance and kept (covered) in the fridge.

Whipped Cream

  • Chill a mixing bowl and beaters (whisk attachment) by placing them in the freezer about 5 minutes. This will help the cream whip up faster.
  • When the bowl has chilled, pour cream into bowl and begin whipping on medium-high speed.
  • When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat. Add vanilla and continue to whip.
  • The whipped cream is done when it has doubled in volume and when you stop the mixer and lift up the whisk, the cream stays in place.
  • Use whipped cream immediately, or keep in the fridge up to 4 hours.

Assemble desserts

  • When ready to serve, remove cheesecakes from fridge, top with sliced banana, diced strawberries, whipped cream, fudge sauce, sprinkles, and cherries.
  • Feel free to mix and match with different toppings as you desire.

Notes

The cheesecake jars can be made up to 2 days in advance. Keep covered in the refrigerator. Whipped cream is best served fresh but can be made up to 4 hours in advance and stored in the fridge. Freezing is not recommended for this recipe due to the fresh fruit and whipped topping.

Nutrition

Serving: 1sliceCalories: 583kcalCarbohydrates: 55gProtein: 9gFat: 37gSaturated Fat: 22gCholesterol: 117mgSodium: 316mgPotassium: 442mgFiber: 2gSugar: 42gVitamin A: 1313IUVitamin C: 21mgCalcium: 224mgIron: 1mg
Keyword banana split cheesecake, no bake banana split cheesecake
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