Why You’ll Love This Recipe
These Banana Split Cheesecake Bars are everything you love about the classic banana split—reinvented in a fun, creamy, no-bake bar form. With layers of buttery graham cracker crust, smooth banana-infused cheesecake, and fruity strawberry and pineapple toppings, they’re finished with chocolate drizzle, whipped cream, and sprinkles for that nostalgic sundae vibe.
They’re easy to slice, share, and serve—perfect for parties, summer gatherings, or when you’re craving a banana split with a cheesecake twist. Fun, fruity, and freezer-friendly, these bars are guaranteed to be a hit!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1 ripe banana, mashed
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whipped cream or whipped topping
For toppings:
- 1/3 cup crushed pineapple, drained
- 1/3 cup strawberry preserves or chopped fresh strawberries
- Chocolate syrup
- Whipped cream
- Chopped peanuts or walnuts (optional)
- Sprinkles
- Maraschino cherries
Directions
- Line an 8×8-inch pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan to form the crust.
- In a mixing bowl, beat cream cheese until smooth. Add mashed banana, powdered sugar, and vanilla extract. Beat until creamy.
- Gently fold in the whipped topping until light and fluffy.
- Spread the cheesecake mixture evenly over the crust.
- Layer on the crushed pineapple and strawberry preserves.
- Drizzle with chocolate syrup and add toppings: whipped cream, nuts, sprinkles, and cherries.
- Chill for at least 3 hours, or until fully set.
- Slice into bars and serve cold.
Servings and Timing
- Servings: 9–12 bars
- Prep Time: 25 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 25 minutes
Great for make-ahead party desserts or fun family treats.
Variations
- Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.
- Tropical Twist: Add mango or coconut flakes with the pineapple.
- Vegan-Friendly: Use dairy-free cream cheese and whipped topping.
- Frozen Bars: Freeze for a firmer, ice cream-like dessert.
- Extra Banana: Add banana slices between the crust and filling.
Storage and Reheating
- Storage: Store bars in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze bars (without whipped cream) for up to 1 month. Thaw in the fridge before serving.
- Reheating: Not needed—best enjoyed cold or partially frozen.
FAQs
Can I make these the night before?
Yes! They’re perfect for chilling overnight and even taste better the next day.
Do I need to bake the crust?
No baking required—the butter helps it firm up in the fridge.
Can I use fresh fruit instead of preserves?
Yes, just chop it small and pat dry to prevent excess moisture.
Are these overly sweet?
No—the fruit and banana offer natural sweetness, balanced by the creamy filling.
Can I skip the toppings?
Absolutely. They’re customizable—go simple or all-out sundae style!
How firm do these bars get?
They set nicely in the fridge and hold their shape well once chilled.
Conclusion
These Banana Split Cheesecake Bars deliver all the fun of a banana split in an easy-to-make, easy-to-eat dessert bar. Creamy, fruity, and no-bake, they’re the perfect summertime treat or party favorite. Layered with love and topped with joy, every bite is a taste of classic nostalgia with a cheesecake twist. 🍓🍌🍒
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