Light Tasty Banana Split Cheesecake
Imagine the perfect blend of two all-time favorite desserts with this Light Tasty Banana Split Cheesecake! This delectable creation starts with a buttery graham cracker crust, topped with a velvety cheesecake layer infused with ripe bananas and vanilla for a tropical twist. The magic continues with vibrant toppings of sweet strawberries, juicy pineapple chunks, and a drizzle of rich chocolate syrup, all crowned with whipped cream, optional chopped peanuts, and, of course, classic maraschino cherries for that iconic banana split flair. With a balance of creamy indulgence and fresh fruit, this cheesecake is lighter than traditional options, making it an irresistible treat for any occasion. Quick to prep, beautifully layered, and effortlessly impressive, it’s the perfect dessert to wow your guests or satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cups Granulated sugar
- 1 cup Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 2 medium Bananas (ripe, mashed)
- 2 large Eggs
- 1 cup Strawberries (sliced)
- 0.75 cup Pineapple chunks
- 1 cup Whipped cream
- 2 tablespoons Chopped peanuts (optional)
- 0.25 cup Chocolate syrup
- 6 whole Maraschino cherries
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper for easy removal.
In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the Greek yogurt, vanilla extract, and mashed bananas to the cream cheese mixture. Mix until well combined.
Add the eggs one at a time, mixing gently after each addition until just incorporated. Be careful not to overmix.
Pour the cheesecake filling over the prepared crust and spread evenly.
Place the springform pan in the center of your oven on the middle rack. Bake for 50-55 minutes, or until the edges are set and the center is slightly wobbly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, top the cheesecake with sliced strawberries, pineapple chunks, a dollop of whipped cream, and a drizzle of chocolate syrup.
Sprinkle chopped peanuts over the top if desired, and place a maraschino cherry on each slice for the signature banana split look.
Slice, serve, and enjoy your Light Tasty Banana Split Cheesecake!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 38.2 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 345 mg | 7% | |
*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.
