Banana Split Cheesecake
Creamy, no-bake cheesecake gets an updated twist with all the flavors of a banana split!
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
- 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
- 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
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.
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.
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.
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