Banana Split Cheesecake Bars Recipes

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BANANA SPLIT CHEESECAKE

A good no-bake cheesecake. It tastes just like its name.

Provided by Peggy

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 18

Number Of Ingredients 10



Banana Split Cheesecake image

Steps:

  • Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
  • Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 50.9 g, Cholesterol 47.7 mg, Fat 24.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 14.8 g, Sodium 207 mg, Sugar 40.5 g

2 ½ cups graham cracker crumbs
¾ cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
¼ cup chocolate syrup
½ cup pecan halves

BANANA SPLIT CHEESECAKE

This fruity dessert makes a light and festive treat that's sure to dazzle friends and family at the end of any meal. Top the tempting sweet with syrup, caramel and pecans for an ooey-gooey look and mouthwatering taste. -Cherie Sweet, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 11



Banana Split Cheesecake image

Steps:

  • Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. , In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Freeze until firm. , Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry.

Nutrition Facts : Calories 247 calories, Fat 6g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 336mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

1 can (8 ounces) unsweetened crushed pineapple, divided
2 medium firm bananas, sliced
1 reduced-fat graham cracker crust (9 inches)
1 package (8 ounces) fat-free cream cheese
1-1/2 cups pineapple sherbet, softened
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
4 maraschino cherries, divided
1 tablespoon chocolate syrup
1 tablespoon caramel ice cream topping
1 tablespoon chopped pecans

BANANA SPLIT CAKE BARS

Summer isn't summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. -Jasey McBurnett, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13



Banana Split Cake Bars image

Steps:

  • Preheat oven to 375°. Grease a 15x10x1-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in bananas, sour cream and vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to butter mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Top cake with cherries, chocolate chips, marshmallows and, if desired, peanuts. Bake until chips are slightly melted and marshmallows puff, 3-5 minutes longer. Cool completely in pan on a wire rack; cut into bars. If desired, top with banana slices or banana chips before serving.

Nutrition Facts : Calories 294 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 177mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1-1/2 cups mashed ripe bananas (about 3 large)
1 cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 jars (10 ounces each) maraschino cherries, drained and chopped
2 cups semisweet chocolate chips
1 package (10 ounces) miniature marshmallows
Optional: Chopped salted peanuts and banana slices or dried banana chips

BANANA SPLIT CHEESECAKE BARS

Savor all of the joys of cheesecake, except in convenient bar form. Whip up our delicious Banana Split Cheesecake Bars today!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 8 servings

Number Of Ingredients 9



Banana Split Cheesecake Bars image

Steps:

  • Mix Crust Mix, sugar and margarine with fork in 9-inch square pan until blended. Press onto bottom of pan with dry measuring cup.
  • Mash half the banana. Thinly slice or chop remaining banana; toss with lemon juice.
  • Beat milk, Filling Mix and mashed bananas with mixer on low speed just until blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon over crust.
  • Refrigerate 1 hour. Top with sliced bananas, pineapples, strawberries and nuts.

Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 5 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
2 Tbsp. sugar
6 Tbsp. margarine, melted
1 large banana, halved
1 tsp. lemon juice
1-1/4 cups cold milk
1 can (8 oz.) crushed pineapple in juice, drained
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted

BANANA SPLIT-CHEESECAKE SQUARES

Cross a cheesecake with a banana split and you've got these Banana Split-Cheesecake Squares! Try these Banana Split-Cheesecake Squares for a crowd-pleaser.

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 18 servings

Number Of Ingredients 10



Banana Split-Cheesecake Squares image

Steps:

  • Heat oven to 350°F.
  • Mix graham crumbs and butter; press onto bottom of 13x9-inch pan.
  • Mix cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in mashed bananas. Pour over crust.
  • Bake 30 min. or until center is almost set. Cool. Refrigerate at least 3 hours. Serve topped with the strawberries, sliced bananas and pineapple.

Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.8384 g, Sugar 0 g, Protein 4 g

1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1/2 cup mashed ripe bananas
1 cup halved strawberries
1 banana, sliced, tossed with 1 tsp. lemon juice
1 can (8 oz.) pineapple chunks in juice, drained

BANANA SPLIT CHEESECAKE BARS

Who doesn't love Banana Splits ? We sure do in our family, and cheesecake too. these have it all , a Brownie crust, Banana cheesecake and then topped off with Pineapple Jam, Strawberries and I like to add some fine chopped peanuts too, you could also drizzle on some Chocalate and add some Cherries. This recipe is from our...

Provided by Shelia Tucker

Categories     Fruit Desserts

Number Of Ingredients 21



Banana Split Cheesecake Bars image

Steps:

  • 1. Pre-Heat Oven to 350 - A 9x 13 Pan- Sprayed with cooking spray. Set aside pan - In a microwave safe bowl , heat the butter and chocolate bits on high for 1 to 2 minutes, stirring every 20 seconds untill melted. Set Aside - In a Medium Bowl, Whisk togeather, the sugar, flour and salt, add the eggs and vanilla and whisk till smooth, stir in the melted butter, chocolate mixture. pour into the pre-pared pan and bake for 20 minutes. Remove the Pan from Oven ( Leave The Oven On ) If there are any air bubbles in the crust, gently press them flat.
  • 2. To Make Cheesecake - In a food processor - combine the cream cheese, bananas, sugar, flour, and salt. untill completely smooth, scraping down sides of pro. bowl, - then add the eggs, one at a time, processing and scraping down the sides of the bowl between additions.. Pour the batter over the top of the crust in the pan. Bake for 20 to 25 minutes untill the middle is no longer jiggley, Cool Down and refrigerate untill completely chilled.
  • 3. When cheesecake is chilled , Place Strawberries across top. In a Microwavable bowl, put the Pineapple jam and the 1 Tabsp. of water. - Microwave untill Bubbling, spoon the jam all over the top of the strawberries, then sprinkle the chopped nuts on and then the chopped cherries , Place back in the Frig. to chill for at least 15 minutes for the jam to set . - Make sure it's well chilled and then cut into squares . Store well , covered in the refrigerator .

for the brownie crust
12 oz semisweet chocolate bits
3/4 c unsalted butter ( 1 1/2 sticks )
2/3 c sugar
1/2 c all purpose flour
1/2 tsp salt
4 eggs
1 Tbsp vanilla extract
FOR THE CHEESECAKE LAYER
2 pkg cream cheese (8 oz. each ) room temperature
3 ripe, bananas
1/2 c sugar
2 Tbsp all purpose flour
a pinch of salt
3 eggs
FOR THE TOPPING
1/2 c maraschino cherries ( chopped )
1/2 c salted peanuts ( finely chopped or ground )
1 qt strawberries ( cleaned, hulled and sliced )
1/4 c pineapple jam
1 Tbsp water

BANANA PUDDING CHEESECAKE BARS

These luscious cheesecake bars combine the best of several beloved desserts. This easy cheesecake recipe is even better after a night in the fridge.

Provided by Tara O'Brady

Categories     Dessert     Cheesecake     Butter     Cream Cheese     Banana     Egg     Vanilla     Milk/Cream     Sour Cream     Soy Free     Bake     Tree Nut Free     Peanut Free     Vegetarian

Yield 12 servings

Number Of Ingredients 15



Banana Pudding Cheesecake Bars image

Steps:

  • Crust
  • Place a rack in middle of oven; preheat to 325°F. Line a 13x9" or 12x8" baking pan with two pieces of parchment paper, leaving overhang on all sides. Anchor parchment to pan with metal binder clips. Stir Nilla wafers, sugar, salt, and remaining 4 Tbsp. butter in a medium bowl to combine. Press mixture into an even layer in bottom of prepared pan; it won't hold together but will pack like a sand. Bake until toasted, about 10 minutes. Let cool.
  • Filling and assembly
  • While the crust is cooling, beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, stopping motor occasionally and scraping down sides of bowl and beater, 3 minutes. Reduce speed to medium and drop in pieces of banana, a little at a time, breaking up and incorporating completely before adding more. (Adding the bananas slowly helps blend them into the cream cheese.) Scrape down bowl and beater again, then beat 2 minutes on medium-high, covering mixer with a splash guard or kitchen towel to avoid spatter. Reduce speed to medium-low and pour in condensed milk; beat, scraping down bowl halfway through, 2 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition; mix in salt. For the silkiest cheesecake, strain filling though a fine-mesh sieve into a jug or pitcher, pushing through with a rubber spatula. Stir in vanilla paste or scrape in vanilla seeds and mix well.
  • Knock stand mixer bowl or jug against counter a few times to release any trapped air. Let filling sit 2 minutes, then pour into crust. Bake cheesecake until 2" of edges are puffed and center wobbles slightly when pan is gently shaken, 30-35 minutes, depending on size of pan. Turn off oven and prop open door (a wooden spoon works well). Let cheesecake cool in oven 30 minutes. Transfer pan to a wire rack and let cheesecake cool completely. Chill until cold, at least 4 hours, covering with wax paper or plastic wrap after 1 hour.
  • When you are ready to top cheesecake, beat heavy cream, sour cream, and powdered sugar in the clean bowl of a stand mixer with whisk attachment on medium-high until stiff peaks form, about 5 minutes. Spread topping over chilled cheesecake. Chill, uncovered, at least 1 hour before serving.
  • Slice cheesecake with a hot, dry knife and serve cold or room temperature. Do ahead: Cheesecake can be made 1 week ahead. Cover and keep chilled, or freeze up to 1 month. Crust will be slightly softer than when freshly made.

Crust
4 Tbsp. unsalted butter, melted, slightly cooled, plus more for pan
2 cups finely crushed Nilla wafers
3 Tbsp. granulated sugar
½ tsp. kosher salt
Filling and assembly
3 (8-oz.) packages cream cheese, room temperature
3 ripe bananas
1 (14-oz.) can sweetened condensed milk
4 large eggs, room temperature
1 tsp. kosher salt
1 Tbsp. vanilla bean paste or 1 vanilla bean, split lengthwise
2 cups heavy cream
½ cup full-fat sour cream
¼ cup powdered sugar

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