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Banana Cheesecake Dessert

 Banana Cheesecake Dessert
Jessica Simerly uses convenience items to create this layered crowd-pleaser that features cheesecake, bananas, and chocolate and caramel sauces. "Once you serve this, you'll be asked to prepare it time and again," promises the New Castle, Indiana reader.
16-20 ServingsPrep: 25 min. + chilling


  • 2 packages (21.4 ounces each) strawberry no-bake cheesecake mix
  • 3/4 cup butter, melted
  • 1/4 cup sugar
  • 3 cups cold milk
  • 1 can (8 ounces) crushed pineapple, well drained
  • 3 medium firm bananas, sliced
  • 1/2 cup chocolate ice cream topping, warmed, divided
  • 1/2 cup caramel ice cream topping, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/3 cup chopped pecans
  • Maraschino cherries with stems


  • Set aside filling and strawberry topping packets from cheesecake
  • mixes. Place the contents of the crust mix packets in a large bowl;
  • stir in butter and sugar until crumbly. Press into an ungreased
  • 13-in. x 9-in. dish.
  • In a large bowl,Beat milk and contents of filling packets on low
  • speed until blended. Beat on high for 3 minutes or until slightly
  • thickened. Spread over the crust. Cover and refrigerate for 1 hour.
  • Spread contents of strawberry topping packets over cheesecake. Top
  • with pineapple and bananas. Drizzle with 1/4 cup of chocolate

2 of 2

Banana Cheesecake Dessert (continued)

Directions (continued)

  • topping and 1/4 cup caramel topping. Spread with whipped topping
  • (dish will be full). Refrigerate for 2 hours or until set. Before
  • serving, drizzle with remaining chocolate and caramel toppings. Top
  • with pecans and cherries. Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 piece) equals 331 calories, 14 g fat (8 g saturated fat), 26 mg cholesterol, 363 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.