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Banana Split Cheesecake in a Jar

Banana Split Cheesecake

Course: Dessert
Cuisine: American
Keyword: banana split cheesecake, cheesecake
Prep Time: 1 hour
Cook Time: 10 minutes
chill: 2 hours
Total Time: 3 hours 10 minutes
Servings: 8
Calories: 583kcal
Creamy, no-bake cheesecake gets an updated twist with all the flavors of a banana split!
Print Recipe


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: 583kcal | Carbohydrates: 55g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 117mg | Sodium: 316mg | Potassium: 442mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1313IU | Vitamin C: 21mg | Calcium: 224mg | Iron: 1mg