Sheet Pan No Bake Banana Split Cheesecake

This sheet pan no bake banana split cheesecake is a whimsical dessert that will make everyone smile when you take it out of the freezer. 

 

This sheet pan banana split is kind of a cross between no bake cheese cake and no churn ice cream. It has all of the components of a banana split, including chocolate ganache, strawberry sauce, bananas, strawberry ice cream, whipped cream, sprinkles, and a cherry on top, all piled on top of of an ice cream cone crust. 

This banana split dessert is such a fun treat! Serve it with rocky road cupcakes for a fun birthday party dessert buffet. 

Plus, if your cake decorating skills are "rustic" like mine, you will love how easy this dessert is to decorate. 

How to make this sheet pan banana split:

There are several components to assembling this dessert, and it takes a little time because you have to bake the crust and then add each layer, and then freeze between each addition. While you have to plan ahead, each component is pretty easy to make. 

The first layer is a crust made with waffle cones. 

You roughly chop the waffle cones in a food processor and then mix them with butter and brown sugar (I used Dixie Crystals, one of our prize sponsors). Then you bake it in a quarter sheet pan (9 x 13 inch rimmed baking sheet). 

The crust is so crunchy and delicious. I may try using it the next time I make a baked cheesecake instead of the Graham cracker crust. 

Once the crust is ready, you pour some easy homemade chocolate ganache over it in an even layer, freeze it briefly, and then top it with a layer of sliced bananas. 

After that, you layer on a fluffy whipped cream, cream cheese, and strawberry preserve filling and then top it with more strawberry preserve swirls. 

Be sure to add a drop or two of red food coloring to the mixture to add to the festive look of the final dessert. 

At this point, you will need to freeze the sheet pan for at least six hours, until everything is set. I froze it uncovered for a few hours, and then covered it with cling wrap until I was ready to serve it. 

To serve this dessert, top it with sweetened whipped cream and then decorate it with more banana slices, sprinkles, pieces of waffle cones, and cherries. You could also add chopped peanuts and shaved chocolate if you like. 

If you are going to have leftovers, you can substitute an eight ounce tub of Cool Whip for the whipped cream topping. I did this, knowing that I would be putting leftovers back into the freezer. The Cool Whip is more stable than fresh whipped cream, and we were able to enjoy slices of this dessert for over a week. 

This sheet pan banana split is perfect for a child's birthday party (or anyone's birthday party). Plus, your kids or grandkids would have so much fun decorating it! 

I know the "grown ups" we served it to wanted me to make sure they got a little bit of everything in the topping with their slice. They were especially in love with the bits of waffle cone on top. 

Scroll to the end of the post (and check out the cool prizes from out sponsors) for the recipe. 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Air Fryer Blackberry Hand Pies from Blogghetti
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Crescent Roll Peach Dumplings from Cheese Curd In Paradise
Rum Raisin Brownies from Food Hunter's Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs

Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! 

Sheet Pan No Bake Banana Split Cheesecake

Yield: 15 servings

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 20 MinInactive time: 6 HourTotal time: 7 H & 20 M

This sheet pan no bake banana split cheesecake is a whimsical dessert that will make everyone smile when you take it out of the freezer.

Ingredients

Sugar Cone Crust

• 180 grams (3 cups) crushed sugar/waffle cones. About 15 to 18 cones, depending on the brand. 
• 150 grams (2/3 cup) unsalted butter, melted. 
• 55 grams (1/4 cup packed) dark brown sugar
• 3/4 teaspoon kosher or sea salt

Chocolate Ganache

• 113 grams (2/3 cup) chopped 60 percent cacao dark chocolate
• 120 grams (1/2 cup) heavy whipping cream

Cream Cheese, Whipped Cream, and Strawberry Filling

• 226 grams (1-8 ounce package) full fat cream cheese, softened
• 100 grams (1/2 cup) granulated sugar
• 240 grams (3/4 cup) strawberry preserves, divided
• 1/2 teaspoon vanilla extract
• 240 grams (1 cup) cold heavy cream
• 1 to 2 drops red gel food coloring, or 2 to 3 drops liquid food coloring

To Assemble the Banana Split

• 3 large bananas, sliced, plus more for garnish
• 1 8-ounce container Cool Whip, defrosted, or 3 cups of sweetened whipped cream
• Extra sugar cone pieces for garnish
• Maraschino cherries
• Sprinkles

Instructions

Sugar Cone Crust

1. Heat the oven to 275 degrees F. and line a quarter sheet pan with parchment paper.
2. Break up the sugar cones into the bowl of a food processor. Pulse until you have crushed pieces. Add the melted butter, sugar, and salt, and pulse until combined. 
3. Press the mixture into the sheet pan as well as up the sides, and bake for 20 minutes. Cool on a wire rack. 

Chocolate Ganache

1. Place the chopped chocolate into a medium heat proof bowl. 
2. In a saucepan, heat the cream over low heat until it just begins to bubble slightly at the edges. 
3. Pour the cream over the chocolate and let the mixture sit for 30 seconds. 
4. Stir the mixture, beginning at the middle of the bowl, until you have a smooth and cohesive mixture. 
5. Pour the mixture over the baked crust and place the pan in the freezer for about 5 minutes. 

Cream Cheese, Whipped Cream, and Strawberry Filling

1. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium low until smooth, about a minute. Add the sugar and beat at medium until smooth. 
2. Beat in 1/2 cup of the strawberry preserves and the vanilla. Transfer the mixture to a large bowl. 
3. Clean out the bowl of your stand mixer and add the cream. Beat with the whisk attachment on medium-high until you have stiff peaks, about 3 minutes. 
4. Fold in about 1/3 of the whipped cream with a whisk. Next, fold in the food coloring. Finally, fold in the rest of the whipped cream. 

To Assemble the Banana Split

1. Arrange the sliced bananas over the ganache.
2. Spread the cream cheese mixture over the bananas. Evenly drop the remaining 1/4 cup of the preserves by teaspoon over the cream cheese mixture and swirl it in with a toothpick. 
3. Freese the sheet pan for at least 6 hours, until set. 
4. Remove the pan from the freezer and top with the Cool Whip or sweetened whipped cream.
5. Garnish with the sprinkles, banana slices, ice cream cone pieces, and cherries. 
6. Slice and serve. 
7. Freeze any leftovers. 
8. To serve later, set out for 10 minutes before slicing. 

Nutrition Facts

Calories

416.25

Fat (grams)

18.92

Sat. Fat (grams)

10.59

Carbs (grams)

56.04

Fiber (grams)

4.08

Net carbs

51.96

Sugar (grams)

28.48

Protein (grams)

6.80

Sodium (milligrams)

123.31

Cholesterol (grams)

41.08

https://www.karenskitchenstories.com/2021/07/sheet-pan-no-bake-banana-split.html

Karen's Kitchen Stories

cheesecake, banana split

Dessert

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This recipe was slightly adapted from Bake from Scratch Magazine, July/August, 2021. This was so whimsical I just had to try it. You must get a copy of this issue as there are so many fabulous recipes!