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Whole banana split cheesecake on white plate with strawberries and bananas in background

Banana Split Cheesecake In The Instant Pot

This banana split cheesecake has all the flavors of a banana split mixed with the rich and creamy flavor of cheesecake. It is sure to be a family pleaser!
Prep Time 30 mins
Cook Time 50 mins
Cooling Time 3 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine American
Servings 8



  • 3 Tbsp Brown Sugar
  • 1 1/2 Cup Finely Crushed Vanilla Wafers
  • 4 oz Butter melted
  • 1/2 Cup Finely Ground Pecans or Walnuts

Cheesecake Filling:

  • 1 Cup Strawberries chopped small
  • 24 oz Cream Cheese room temp
  • 3 Very Ripe Bananas mashed
  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Strawberry Jam or Preserves
  • 1 Cup Crushed Pineapple
  • 2 Tbsp Heavy Cream
  • 3 large Eggs room temp

Chocolate Topping:

  • 1/2 Tbsp Cream 
  • 1/2 Cup Dark Chocolate Chips

Whipped Topping:

  • 1/2 Tsp Vanilla Extract
  • 8 oz Cream Cheese room temp
  • 1 1/2 Cups Heavy Whipping Cream
  • 1 Cup Granulated Sugar



  • We start by getting the pan ready. Cut a piece of parchment paper to fit the bottom of an 8-inch springform pan and place it in the pan. That is optional. It can be made without the paper, it just makes it much easier to get it off the pan. Then spray paper and sides with a non-stick baking spray.
  • Now mix the brown sugar, crushed vanilla wafers, and chopped nuts. Add the butter to the bowl and mix with a fork until fully blended.
  • Dump the mixture into the bottom of the greased pan and press it into the bottom of the pan and slightly up the sides of the pan about ¾-inch.
  • Pop the crust in the freezer while you mix the cheesecake filling.

Cheesecake Filling:

  • Now using a large mixing bowl or in a stand mixer, combine sugar and cream cheese on medium speed until fully blended.
  • Then add cream and mix well.
  • Add the eggs mixing just until fully combined but not over whipped.
  • On a low-speed mix in bananas, strawberries, jam, and pineapple.
  • Pour the cheesecake mixture into the prepared crust.
  • Cover pan with foil and seal edges.
  • Dump 1½ cups of water into the bottom of the inner pot of the Instant Pot.
  • Place the cheesecake on a trivet (one with handles) lower it into the bottom of the pot. Place the lid on and put it on seal.
  • Cook at high pressure for 50 min. Allow to rest in the pot for 15 min., then release pressure and remove to a wire rack to cool to touch.
  • Then place it in the fridge for 2 hours or more before removing it from the pan.


  • To make the chocolate topping, add cream to chocolate chips and heat in the microwave in 10-second increments. Stir between each heating until the chocolate is melted.
  • Allow it to cool enough for the chocolate to be a drizzling consistency. Then drizzle over the top of the cheesecake with a fork.
  • To make the whipped topping, whip the cream until soft peaks form. Set aside.
  • In another bowl, beat sugar and cream cheese, and extract until smooth.
  • Fold in whipped cream.
  • Using a pastry bag add poufs of topping around the edge of the cheesecake.
  • Decorate each piece with your favorite banana split toppings such as strawberry slices, chopped nuts, maraschino cherries, or crushed pineapple before serving.
Keyword cheesecake, instant pot cheesecake, instant pot dessert, pressure cooker recipe, banana split cheesecake