Instant Pot Banana Split Cheesecake is about to make you forget that other types of cheesecake even exist. The flavor of this simple cheesecake recipe is out of this world good.
With a homemade crust and filling, you’ll never have to buy another cheesecake ever again. With a cook time of less than one hour, this banana split cheesecake recipe is literally the best. One of my favorite Instant Pot recipes, ever!
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I make this recipe because I love cheesecake but I don’t love the “typical” way of making it. Now that I can use my Instant Pot, it’s game on for cheesecake any time of the day!
The flavor of this simple cheesecake recipe is so good, too. It’s loaded down with sweet banana flavor and paired up with some of my other favorite toppings as well. It takes me back to when I was a kid eating banana splits that my mom used to make.
Why We Love This Recipe
- Quick and easy to make cheesecake recipe
- Similar to Instant Pot Mini Turtle Cheesecakes that we love
Ingredients / Shopping List
⦁ Finely crushed vanilla wafers
⦁ Ground pecans or walnuts
⦁ Brown sugar
⦁ Butter
⦁ Cream cheese
⦁ Granulated sugar
⦁ Very ripe bananas
⦁ Strawberries
⦁ Crushed pineapple
⦁ Strawberry jam or preserves
⦁ Heavy cream
⦁ Eggs
⦁ Banana extract
⦁ Dark chocolate chips
⦁ Heavy whipping cream
Substitutions and Additions
Banana Extract: While this is perfect for adding that extra banana flavor, you can use vanilla extract as well if you have that ready and sitting around the house.
Shredded Coconut: I think that this would make a super fun addition to add a bit of texture to the top of the banana split cheesecake recipe.
Equipment Needed / Helpful Tools
How to Make This Recipe for Banana Split Cheesecake
This recipe takes some effort, but I promise you that it’s totally worth it!
Step 1
Cut the parchment paper to fit the bottom of your 8-inch springform pan. Spray the paper and the sides of the pan with non-stick spray as well.
Step 2
Mix together the brown sugar, crushed vanilla wafers, and chopped nuts. Add in butter and mix with a fork. Press into the pan and 3/4 of the way up the side.
Step 3
Put the crust portion of this recipe in the freezer.
Step 4
To make the filling, mix the sugar and cream cheese on medium with a mixer until fluffy.
Step 5
Add the cream and extract and mix.
Step 6
Put the eggs in one at a time and mix after each one.
Step 7
At a low speed, mix in the bananas, pineapple, jam, and strawberries.
Step 8
Put the filling into the crust.
Step 9
Cover with foil and make certain that you seal the edges. Put 1 1/2 cups of water into the bottom of the Instant Pot.
Step 10
Add the cheesecake on the trivet and put in the bottom of the pot. Seal and cook for 50 minutes on high pressure. Let it rest in the pot for 15 minutes then release pressure and remove to cool. Put on a wire rack. Once it cools, remove the cheesecake from the pan.
Step 11
To make the chocolate topping, put the chocolate chips in the microwave for 10 seconds at a time and melt. Stir between each time. Let cool and then drizzle across the top of the cheesecake.
Step 12
To make the whipped topping you need to whip the cream to make soft peaks. Set aside.
Use a different bowl and mix the sugar, extract, and cream cheese until smooth.
Fold in the whipping cream and add little dollops around the edge of the cheesecake. Decorate with chopped nuts and strawberry slices.
Variations / Options / Add-Ins
Change up the added fruit: Have fun with the fruit choices that you want to add to this recipe. You can vary up the flavor easily each time by changing out the fruit.
Tips
- Make certain that you pack the crust well so that it sticks together. If not, it’s going to crumble and while still delicious, it won’t look quite as nice.
- If you don’t want to make your own whipping cream, you can buy whipped cream and add it on top, too.
FAQs
The biggest thing to remember is that you need to keep the cheesecake cool. Store it in the fridge in an airtight container until you’re ready to eat it again.
You can slice it and serve it however you want! I recommend using a pie server (pointed tip) so that when you cut and serve, it gets the whole piece perfectly.
You can. My suggestion for freezing this cheesecake is to add it to the freezer before putting on any toppings. Then when you’re ready to eat, you just unthaw it in the fridge and add the toppings on fresh.
Other Recipes
- White Chocolate Mint Cheesecake Fudge
- Instant Pot Red Velvet Swirl Cheesecake
- Strawberry Cheesecake Puffs
- Instant Pot Angel Food Cake
📋 Recipe
Instant Pot Banana Split Cheesecake
Ingredients
Crust
- 1 1/2 cups finely crushed vanilla wafers
- 1/2 cup finely ground pecans or walnuts
- 3 tablespoons brown sugar
- 4 ounces melted butter
Filling
- 24 ounces cream cheese (room temperature)
- 3/4 cup granulated sugar
- 3 very ripe mashed bananas
- 1 cup chopped strawberries
- 1 cup crushed pineapple
- 1/2 cup strawberry jam or preserves
- 2 tablespoons heavy cream
- 3 eggs (room temperature)
- 1 teaspoon banana extract
Chocolate Whipped Topping
- 1/2 cup dark chocolate chips
- 1/2 tablespoon cream or milk
Whipped Topping
- 1 1/2 cups heavy whipping cream
- 8 ounces cream cheese room temp
- 1 cup granulated sugar
- 1/4 teaspoon banana extract (can use vanilla extract, too)
Instructions
- Cut the parchment paper to fit the bottom of your 8-inch springform pan. Spray the paper and the sides of the pan with non-stick spray as well.
- Mix together the brown sugar, crushed vanilla wafers, and chopped nuts. Add in butter and mix with a fork.
- Put the crust portion of this recipe in the freezer.
- To make the filling, mix the sugar and cream cheese on medium with a mixer until fluffy.
- Add the cream and extract and mix.
- Put the eggs in one at a time and mix after each one.
- At a low speed, mix in the bananas, pineapple, jam, and strawberries.
- Put the filling into the crust.
- Cover with foil and make certain that you seal the edges. Put 1 1/2 cups of water into the bottom of the Instant Pot.
- Add the cheesecake to the trivet and put it in the bottom of the pot. Seal and cook for 50 minutes on high pressure. Let it rest in the pot for 15 minutes then release pressure and remove to cool. Put on a wire rack. Once it cools, remove the cheesecake from the pan.
- To make the chocolate topping put the chocolate chips in the microwave for 10 seconds at a time and melt. Stir between each time. Let cool and then drizzle across the top of the cheesecake.
- To make the whipped topping you need to whip the cream to make soft peaks. Set aside.
- Use a different bowl and mix the sugar, extract, and cream cheese until smooth.
- Fold in the whipping cream and add little dollops around the edge of the cheesecake. Decorate with chopped nuts and strawberry slices.
Notes
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
