Banana Split Cheesecake

Banana Split Cheesecake in a Jar

This Banana Split Cheesecake in a jar might just be the perfect summer treat!

Creamy, no-bake cheesecake is layered on a simple graham cracker crust and then topped with all of your favorite banana split toppings!

I added fresh banana, strawberries, whipped cream and fudge sauce to mine… but this is the perfect dessert to mix and match your favorite toppings!

This post is was created in partnership with Challenge Dairy.

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Banana Split Cheesecake Recipe

This recipe is just perfect for summer entertaining!

Simply prepare the cheesecake in small jars (ahead of time) and then allow your guest to mix and match their own toppings to create their perfect dessert!

As with most every recipe that comes out of my kitchen, this Banana Split Cheesecake includes my favorite Challenge Dairy staples… Challenge Unsalted Butter and Challenge Cream Cheese.

I know when I use Challenge brand dairy products I can depend on consistent quality and fresh taste.

If you’re not sure where you can find Challenge butter and cream cheese near you, use this helpful map.

Banana Split Cheesecake in a Jar

The delicious topping options for this cheesecake are nearly endless!

My favorites include fresh fruit, prepared (canned) pie filling, whipped cream, chocolate sauce, caramel sauce, nuts and sprinkles.

Move over ice cream… I want a Banana Split CHEESECAKE! =)

How to Make Banana Split Cheesecake

Banana Split Cheesecake in a Jar

Banana Split Cheesecake

Creamy, no-bake cheesecake gets an updated twist with all the flavors of a banana split!
Prep Time 1 hr
Cook Time 10 mins
chill 2 hrs
Total Time 3 hrs 10 mins
Course Dessert
Cuisine American
Servings 8
Calories 583 kcal


Graham Cracker Crumble

  • 9 whole crackers graham crackers about 1 3/4 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 6 tablespoon Challenge butter salted or unsalted

Creamy Cheesecake

  • 12 oz Challenge cream cheese 1 1/2 blocks, room temperature
  • 14 oz sweetened condensed milk 1 can
  • 2 tablespoon fresh lemon juice
  • 3 tablespoon plain Greek yogurt or sour cream
  • 1 teaspoon vanilla

Whipped Cream

  • 3/4 cup heavy cream
  • 3 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 2-3 bananas
  • 1 1/2 cups chopped strawberries
  • maraschino cherries
  • fudge sauce
  • sprinkles


Graham Cracker Crumble

  • Preheat oven to 350°F.
  • Crush graham crackers in a large ziplock bag and then pour into a large bowl.  Add sugar and stir to combine.
  • Melt butter in a small bowl (in the microwave), then pour melted butter over crumbs and stir until the crumbs are evenly moistened.
  • Spread crumbs onto a rimmed baking sheet and bake 8-10 minutes (watch carefully so they don't over-bake). Set aside to cool.

Creamy Cheesecake

  • Using an electric mixer, beat the cream cheese until fully smooth. Once smooth, slowly add the condensed milk, and blend well.
  • Continue mixing, and add lemon juice, Greek yogurt and vanilla. Blend until all ingredients are fully combined.
  • Add a couple tablespoons of graham cracker crumble to each jar, and then spoon a generous layer of cheesecake on top.  Level and smooth as needed.
  • Cover well (with jar lids or plastic wrap) and chill at least 2 hours before serving.  The cheesecake may be made up to 2 days in advance and kept (covered) in the fridge.

Whipped Cream

  • Chill a mixing bowl and beaters (whisk attachment) by placing them in the freezer about 5 minutes.  This will help the cream whip up faster.
  • When the bowl has chilled, pour cream into bowl and begin whipping on medium-high speed.
  • When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat.  Add vanilla and continue to whip.
  • The whipped cream is done when it has doubled in volume and when you stop the mixer and lift up the whisk, the cream stays in place.
  • Use whipped cream immediately, or keep in the fridge up to 4 hours.

Assemble desserts

  • When ready to serve, remove cheesecakes from fridge, top with sliced banana, dice strawberries, whipped cream, fudge sauce and sprinkles.
  • Feel free to mix and match with different toppings (fresh fruit, pie filling, cookie crumbs, caramel sauce, etc) as you desire.


Calories: 583kcalCarbohydrates: 55gProtein: 9gFat: 37gSaturated Fat: 22gCholesterol: 117mgSodium: 316mgPotassium: 442mgFiber: 2gSugar: 42gVitamin A: 1313IUVitamin C: 21mgCalcium: 224mgIron: 1mg
Keyword banana split cheesecake, cheesecake
Tried this recipe?Let us know how it was!

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No-Bake Banana Split Cheesecake

I’d love if you leave me a comment and share what you’d add to your cheesecake in a jar…

Disclosure – I created this recipe as part of an ongoing partnership with Challenge Dairy.  Partnering with brands I love allows me to provide you high quality content at no cost to you.  I only work with brands I use and love.  All images, text and opinions are my own.


  1. This is my favourite. So easy and very yummy.

  2. YUM! These cheesecakes look soooo good and perfect for the summer! Such a great idea for hosting too!

  3. You always post the sweetest things!  🙂  Looks de-lish!

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