This twist on a summertime classic is perfect for those hot summer days since it has no need for the oven to be on for hours. This nearly no-bake dessert starts with an easy vanilla cookie crust, creamy cheesecake and whipped topping. The best part is that it can be made ahead of time, so it’s ready to feed a hungry crowd in an instant. Consider this your go-to summer dessert for barbecues, potlucks and any meal that needs a cool and sweet ending.

slice-of-banana-cheesecake

Banana Split Cheesecake Bars

Prep Time: 15 minutes
Chill time: 3 hours
Bake Time: 10 minutes
Makes: 16 Servings

Ingredients:
Crust
1 (312 g) box (5 cups) vanilla wafer cookies
¼ cup granulated sugar
¼ teaspoon salt
¾ cup unsalted butter, melted

Filling
2 ¼ cups heavy cream, divided
3 ozs (93 g) semi-sweet chocolate, chopped
3 (250g) packages cream cheese, room temperature
1 (96g) package of instant banana cream pudding
1 cup granulated sugar

Topping
1 (1 L) container frozen whipped topping, thawed
2 bananas, peeled and sliced
¾ cup maraschino cherries, drained
½ cup dry roasted peanuts
2 Tbsp rainbow sprinkles

dish-of-banana-split-cheesecake

Directions:
Crust
1. Preheat your oven to 350°F. Lightly spray a 13×9-inch pan with nonstick cooking spray and line with parchment paper.
2. In the work bowl of a food processor, pulse together cookies, sugar, and salt until small crumbs remain. Pour in melted butter and pulse until combined.
3. Press into bottom of prepared pan. Bake until lightly golden brown, about 10 minutes. Let cool completely.

Filling
1. Place chopped chocolate in a medium bowl. In a small saucepan, heat ½ cup heavy cream over a medium heat. Bring to a simmer. Pour over chocolate and let stand 2 minutes. Slowly stir together until combined. Let cool completely.
2. In a large bowl, beat cream cheese and sugar with a mixer at medium speed until smooth. With the mixer running, gradually add remaining 1¾ cup cream, beating until fluffy, about 3 minutes. Beat in pudding mix until combined.
3. Spread cream cheese mixture and drizzle with chocolate sauce in alternating layers over the crust, reserving ¼ cup chocolate sauce for later use. Refrigerate for at least 3 hours or overnight.

Topping
1. Spread whipped topping over cheesecake. Garnish with a drizzle of remaining chocolate sauce, bananas, cherries, peanuts, and sprinkles.

Looking to satisfy your sweet tooth? Try our best No-Bake Summer Desserts.