Banana Split Cheesecake Cake (No-Bake Summer Favorite!) (Page 2 ) | June 23, 2025

 

Directions

Step 1: Prepare the Cake Layer

1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease it.

2. Beat egg yolks with ½ cup of sugar and vanilla until light and thick.

3. In a separate bowl, sift together flour, baking powder, and salt.

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4. Fold dry ingredients into egg yolk mixture. Stir in mashed bananas, cherries, pineapple, and chocolate chips.

5. Beat egg whites to soft peaks, then gradually add remaining ¼ cup sugar and beat to stiff peaks.

6. Gently fold egg whites into banana batter. Pour into pan.

7. Bake for 20–25 minutes or until toothpick comes out clean. Let cool completely.

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Step 2: Make the Cheesecake Filling

1. Beat cream cheese, powdered sugar, and vanilla until smooth.

2. In another bowl, whip heavy cream until stiff peaks form.

3. Gently fold whipped cream into the cream cheese mixture.

Step 3: Assemble the Cake

1. Slice cake layer horizontally if thick. Place the bottom layer in a springform pan or serving plate.

2. Spread cheesecake filling over the base evenly.

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3. Top with sliced bananas, strawberries, pineapple, and chocolate chips.

4. Add optional chocolate drizzle and whipped cream if desired.

Step 4: Chill & Serve

• Refrigerate at least 4 hours (preferably overnight) before slicing. Serve chilled with extra toppings if you like.

 Tips & Variations

• Make It No-Bake: Skip the sponge cake and use a graham cracker crust for a fully no-bake version.

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• Nut-Free Option: Keep it allergy-friendly by omitting nuts or chocolate chips.

• Topping Ideas: Add crushed peanuts, maraschino cherries, or even ice cream scoops for the full “banana split” effect.

• Make Ahead: Can be made 1–2 days in advance for stress-free hosting.

 Storage

• Store covered in the fridge for up to 5 days.

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• Not freezer-friendly once assembled due to fruit texture.

 Time & Yield

• Prep Time: 30 minutes

• Cook Time: 25 minutes

• Chill Time: 4–6 hours

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• Total Time: ~6 hours

• Yield: 10–12 servings

 Tools Used

• 9-inch round cake pan

• Mixing bowls

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• Hand or stand mixer

• Parchment paper

• Whisk & spatula

• Springform pan (optional)

 Image Alt Text Suggestions

• Slice of banana split cheesecake topped with strawberries, bananas, and chocolate drizzle

• Layered banana cake with cream cheese filling and whipped topping on a floral plate

• Close-up of creamy banana split dessert with fruit and chocolate

Next: German Cabbage and Dumplings: A Hearty Family Recipe

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