Banana Split Cheesecake Squares
Indulge in the ultimate dessert decadence with Banana Split Cheesecake Squares—a creamy, fruity twist on a classic treat! Featuring a buttery graham cracker crust, luscious banana-infused cheesecake filling, and all the iconic banana split toppings, this recipe is a showstopper. Imagine velvety cream cheese paired with ripe bananas, crowned with fresh strawberries, crushed pineapple, chocolate syrup, and a dollop of whipped cream before being finished with chopped walnuts and a signature maraschino cherry. These chilled, bite-sized squares are perfect for parties or summer gatherings, offering a delightful balance of sweetness and texture. Quick to assemble and utterly Instagram-worthy, this dessert promises all the nostalgic flavors of a banana split in an elegant cheesecake form.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 1 cup Unsalted butter, melted
- 1.25 cups Granulated sugar
- 16 oz Cream cheese, softened
- 1 medium Ripe banana, mashed
- 2 tsp Vanilla extract
- 2 pcs Large eggs
- 1 cup Heavy whipping cream
- 1.5 cups Fresh strawberries, sliced
- 0.5 cup Chocolate syrup
- 1 cup Crushed pineapple, drained
- 0.5 cup Chopped walnuts
- 12 pieces Maraschino cherries, for garnish
Instructions
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper, allowing some overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of the sugar until combined. Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then let it cool slightly.
In a large bowl, beat the softened cream cheese and remaining 1 cup of sugar with an electric mixer until smooth, about 2-3 minutes.
Add the mashed banana and vanilla extract to the cream cheese mixture and beat until well combined.
Add the eggs, one at a time, mixing on low speed between each addition until just incorporated. Do not overmix.
Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
Bake the cheesecake at 325°F (163°C) for 35-40 minutes, or until the center is just set and slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once the cheesecake is fully chilled, carefully lift it out of the pan using the parchment paper overhang and place it on a cutting board.
Slice the cheesecake into 12 equal squares.
Whip the heavy cream with an electric mixer until stiff peaks form, then pipe or dollop a small amount on top of each cheesecake square.
Top each square with fresh strawberry slices, a drizzle of chocolate syrup, a small scoop of crushed pineapple, and a sprinkle of chopped walnuts.
Place a maraschino cherry on top of each square as a finishing touch. Serve chilled and enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
