Introduction

This Banana Split Cheesecake is a delightful twist on a classic dessert, combining creamy cheesecake with the nostalgic flavors of a banana split. Topped with colorful whipped cream “ice cream” scoops and fresh fruit, it’s perfect for impressing guests or treating yourself to something special.

A thick cheesecake with a golden brown crust forms the base layer on a white plate. On top, there are swirls of white whipped cream decorated with bright red cherries. Around the whipped cream, there are scoops of ice cream in pink, brown, and white colors, separated by slices of yellow pineapple and white banana. Small pieces of red strawberries and crushed nuts are sprinkled over the top, with thin lines of dark chocolate sauce drizzled across the whipped cream, fruits, and ice cream. The dessert is set on a white marbled surface with a yellow cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) vanilla wafer crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1/4 cup (58g) sour cream, room temperature
2 tsp banana extract
1 cup (240ml) mashed banana (2 medium sized bananas)
4 large eggs, room temperature
1 1/2 cups (360ml) heavy whipping cream, cold (for chocolate whipped cream)
6 tbsp (43g) powdered sugar (for chocolate whipped cream)
6 tbsp (43g) natural unsweetened cocoa
3/4 tsp vanilla extract (for chocolate whipped cream)
1 1/2 cups (360ml) heavy whipping cream, cold (for strawberry whipped cream)
3/4 cup (86g) powdered sugar (for strawberry whipped cream)
1 1/2 tsp vanilla extract (for strawberry whipped cream)
3/4 cup freeze dried strawberries (5-6 tbsp powder)
1 1/2 cups (360ml) heavy whipping cream, cold (for vanilla whipped cream swirls)
6 tbsp (43g) powdered sugar (for vanilla whipped cream swirls)
3/4 tsp vanilla extract (for vanilla whipped cream swirls)
3/4 cup (180ml) heavy whipping cream, cold (for vanilla whipped cream “ice cream” scoops)
6 tbsp (43g) powdered sugar (for vanilla whipped cream “ice cream” scoops)
3/4 tsp vanilla extract (for vanilla whipped cream “ice cream” scoops)
Fresh pineapple, strawberries, cherries, nuts, bananas, and chocolate sauce for topping

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: In a small bowl, combine the vanilla wafer crumbs, melted butter, and 3 tablespoons sugar. Press this mixture firmly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath later.
Step 4: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth and combined, minimizing air incorporation. Scrape the bowl sides as needed.
Step 5: Add sour cream and banana extract; mix gently until combined. Stir in the mashed bananas.
Step 6: Add eggs one at a time, mixing slowly after each addition. Scrape the sides again to ensure everything is well combined.
Step 7: Pour the cheesecake batter over the cooled crust in the springform pan.
Step 8: Place the springform pan inside a larger baking pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, avoiding water getting inside the foil wrap.
Step 9: Bake for 1 hour and 10 minutes. The center should be set but still slightly jiggly.
Step 10: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooling and continued cooking.
Step 11: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 12: Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate for 5-6 hours or overnight until firm.
Step 13: While cooling, prepare the flavored whipped creams for the topping. For each flavor (chocolate, strawberry, and vanilla ice cream scoops), combine cold heavy cream, powdered sugar, flavoring ingredients (cocoa for chocolate, freeze-dried strawberry powder for strawberry, vanilla extract for vanilla), and whip on high speed until stiff peaks form. Divide into separate containers and freeze until firm.
Step 14: Before serving, remove whipped creams from the freezer and allow them to soften at room temperature for 15-20 minutes for easier scooping.
Step 15: Remove the cheesecake from the springform pan and place it on a serving plate.
Step 16: Use an ice cream scoop to form scoops of the whipped cream “ice cream” flavors and arrange them on top of the cheesecake, starting with one in the center and additional scoops around it.
Step 17: Prepare fresh vanilla whipped cream swirls by whipping cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe the swirls on top of the scoops.
Step 18: Decorate with fresh pineapple, strawberries, cherries, sliced bananas, nuts, and drizzle with chocolate sauce as desired.
Step 19: Serve immediately, or refrigerate until ready. Add delicate toppings like sliced bananas just before serving for best freshness.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter and avoid lumps.
To prevent cracks, bake at a low temperature and cool gradually as instructed.
Make each whipped cream flavor in batches to keep distinct colors and tastes.
If you prefer, reduce the amount of whipped cream for toppings by one-third to limit leftovers.
Swap freeze-dried strawberries with fresh strawberry puree for the pink whipped cream, but ensure it’s well strained.
For a nut-free version, omit nuts from toppings or choose your favorite seeds instead.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. It keeps well thanks to the whipped cream scoops. For best presentation, add fresh fruit toppings like sliced bananas just before serving to prevent browning. Leftover whipped cream scoops can be kept frozen and softened again when needed.

How to Serve

A slice of layered dessert sits on a white plate with a textured edge, placed on a yellow patterned cloth on a white marbled surface. The bottom layer is a light brown crust, followed by a thick, pale yellow cake layer. Above that, there is a pink creamy layer on the left side and a brown creamy layer on the right side. On top, white whipped cream covers the layers, decorated with small yellow fruit pieces and a bright red cherry with a long stem at the very top. To the left of the plate are three banana slices, and a silver spoon with some cream rests on the right side of the plate. In the soft background, a pink bowl filled with red strawberries and a blurred larger dessert with pink and chocolate decorations can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cheesecake a day ahead?

Yes, the cheesecake needs to chill for at least 5-6 hours or overnight, so preparing it a day ahead works perfectly. Add fresh toppings just before serving.

Is it necessary to bake the cheesecake in a water bath?

Using a water bath helps the cheesecake bake evenly and prevents cracking by maintaining a gentle, moist heat. Wrapping the pan with foil keeps water out and is recommended.