Ingredients
For the crust:
• 1 cup graham cracker crumbs (or gluten-free cookies)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar
For the filling:
• 16 oz cream cheese, softened (2 blocks)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream or full-fat coconut cream (cold)
• 2 tbsp lemon juice
For the banana split layers:
• 2 ripe bananas, sliced
• ½ cup halved strawberries
• ¼ cup crushed pineapple, drained
• ¼ cup mini marshmallows (optional)
• 2 tbsp chopped nuts (walnuts or pecans)
For the toppings:
• ¼ cup chocolate syrup
• ¼ cup whipped cream or whipped topping
• Maraschino cherry (for classic finish)
Instructions
- Make the crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of a 9-inch springform pan or pie dish. Chill 10 minutes.
- Make the filling: In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
- In another bowl, whip cold heavy cream to stiff peaks. Gently fold into cream cheese mixture until light and airy.
- Spread half the filling over the crust. Arrange banana slices on top.
- Drizzle with chocolate syrup. Add strawberries and pineapple. Sprinkle with marshmallows and nuts if using.
- Top with remaining filling. Smooth the top.
- Chill at least 4 hours (or overnight) to set.
- Before serving: Top with whipped cream, extra fruit, and a maraschino cherry!
✨ Perfect for summer parties, potlucks, or when you want a fun, no-oven dessert!
💡 Make ahead: Assemble up to 2 days in advance for stress-free entertaining.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 0 mins , Total Time : 4 hrs 20 mins (includes chilling) , Servings : 10 slices , Calories : 290 , Net Carbs: 28g , Fats: 18g , Protein: 5g