Banana Split Cheesecake


Preparation info

  • Difficulty


  • Makes



Appears in

Vegan Desserts

Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

The oppressive heat of summer demands one thing and one thing only—ice cream. Better yet, a banana split with all of the toppings, piled high with whipped cream, chocolate, syrup, and cherries. Summer doesn’t always start out so fiercely hot though, so until the temperatures really start to rise, such a chilly treat isn’t always my first choice. Instead, creamy cheesecake that mirrors these same nostalgic flavors satisfies my cravings while there’s still a bit of a nip in the air. That isn’t to say that it won’t help you beat the heat later in the season if you’d like; just toss the whole cake into the freezer and serve it cold like a classy ice cream cake.



  • 1 Cup Waffle Cone Crumbs
  • ½ Cup Shredded, Unsweetened Coconut
  • ½ Cup Almond Meal
  • 2 Tablespoons Sweet White Rice Flour
  • 6 Tablespoons Canola Oil
  • 1 Tablespoon Brown Rice Syrup

Banana Filling

  • 2 8-Ounce Containers Vegan “Cream Cheese”
  • 1 Cup Puréed Banana (about 3 medium)
  • Cup Granulated Sugar
  • Cup Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • Pinch Salt

Chocolate Ribbon

  • 4 Teaspoons Dutch-Processed Cocoa Powder
  • 2 Tablespoons Soy Creamer
  • Lightly grease a 9-inch round spring form pan.


Preheat your oven to 325°F.

Use your food processor to pulse the waffle cones, coconut, almond meal, and rice flour, breaking up any large chunks so that you have fairly fine, uniform crumbs. Pour in the oil and brown rice syrup and pulse once more to combine. Dump out the whole mixture into your springform pan and use your palms to press it down firmly and evenly into the bottom. Place the crust in the freezer to firm up a bit while you prepare the filling.

Beat together the “cream cheese,” banana purée, sugar, maple syrup, vanilla, and salt until completely smooth. Remove 2 tablespoons from this mixture and place it in a separate bowl, setting it aside. Pour the main batter into the springform pan, smoothing out the top with a spatula and tapping it a few times on the counter to release any air bubbles. Return to the reserved batter and mix in the cocoa and soy creamer. Drizzle it over the top of the cake in a spiral pattern and then drag a toothpick through it, starting at the center, radiating outward to the sides. If you don’t want to bother with such a fancy presentation, just drizzle the chocolate batter over the top at will, Jackson Pollack-style. Bake for 40–45 minutes, until the sides of the cake are set but the center still jiggles slightly when tapped. Let cool completely, and then chill thoroughly before slicing.