Banana Split Cheesecake Sundae (Print Version)
# Ingredients:
→ Crust
01 -
2½ cups graham cracker crumbs
02 -
¾ cup unsalted butter, melted
→ Filling
03 -
3 packages cream cheese (8 ounces each), softened to room temperature
04 -
14 ounces sweetened condensed milk
05 -
1 tablespoon fresh lemon juice
06 -
8 ounces Cool Whip, thawed
07 -
12 ounces crushed pineapple, well-drained
08 -
3 medium bananas, sliced
09 -
1 pint strawberries, sliced
→ Toppings
10 -
8 ounces Cool Whip, thawed
11 -
Maraschino cherries
12 -
¼ cup chocolate syrup
13 -
¼ cup chocolate chips
14 -
½ cup pecan halves
# Instructions:
01 -
Pulse graham crackers in a food processor to make fine crumbs. Mix crumbs with melted butter using a fork. Press mixture into the bottom of two 9-inch pie plates. Freeze crusts while preparing the filling.
02 -
In a mixing bowl, beat cream cheese with sweetened condensed milk and lemon juice until smooth. Gently fold in Cool Whip.
03 -
Spread the cream cheese mixture over the prepared crusts. Layer the filling with crushed pineapple, sliced bananas, and sliced strawberries.
04 -
Cover the top with Cool Whip and refrigerate for 4 hours or overnight. Before serving, decorate with maraschino cherries, chocolate chips, pecan halves, and chocolate syrup.
# Notes:
01 -
Allow cheesecake to chill for at least 4 hours to ensure it slices cleanly. For the best results, let it chill overnight.
02 -
Use softened, room-temperature cream cheese for the smoothest filling texture.
03 -
Feel free to swap pecans with walnuts, peanuts, or omit for a nut-free option.
04 -
You can freeze the cheesecake, without topping, for up to one month. Thaw overnight in the refrigerator before decorating.