It doesn’t happen very often, but once in a while, I love to eat dessert for dinner…especially when it comes to strawberries. There is nothing better than baking some fresh biscuits, and serving them hot with fresh strawberries and whipped cream… but let’s save that for another day when strawberries are in season…and instead, talk about this dessert… strawberry banana cheesecake splits…
Sometimes it’s fate when things happen the way that they do…
And I’m going to be real here… it isn’t like this came to me in a dream…I didn’t have a vision… nor did I work long hours in the kitchen creating this recipe… it was a matter of a series of events that set the wheels in motion…
Not Enough Ingredients
Pure Laziness (that kept me from running to the store for ingredients)
I was in the mood for a banana split, but I was also in the mood for a piece of strawberry cheesecake. Neither of which, I had access to. I couldn’t have made them if I wanted to… I had bananas, but no ice cream…and I had strawberries, but only one package of cream cheese, not enough for a cheesecake.
Because I couldn’t have what I craved, but wanted SOMETHING sweet….my plan was to make a banana cream pie with a graham cracker crust, pastry cream, and bananas. That still sounds really good to me, but…in my true fashion…. I chopped when I should have sliced, I whisked when I should have folded… I added when I should have subtracted.. (well, not really subtracted…that was purely for lack of a better word!)
And in the end came up with a banana cheesecake type of banana split…with banana cheesecake cream and toasted coconut…and strawberries….and chocolate cookie crumbles….and sprinkles….and a cherry on top.
It’s a big dessert…with big flavor…one that I’m not certain could be eaten after dinner…. But instead, should be eaten FOR dinner, which I did. Happily. Instant gratification… both cravings satisfied in one dessert!
Life is good…it’s an “instant gratification with strawberries and sprinkles and a cherry on top” kind of good…
Strawberry-Banana Cheesecake Splits
Just a quick note: This is such a versatile dessert! You can change the cheesecake flavor to whatever you’d like it to be…. Strawberry cheesecake, coffee, toffee, chocolate…the list is endless! Change the cookie crumbles to vanilla cookies, ginger cookies, graham crackers…and the fruit…go crazy! Cherries, plums, peaches… imagine how many different desserts this could actually be!!
But never…never…ever… change the sprinkles and the cherry on top!
I used a 15oz stemless wine glass for this, but any type of glass/cup will do!
3 bananas, sliced
2 cups strawberries, chopped
Whipped cream, about ½ cup
4 Maraschino Cherries
The Cheesecake Cream
1 – 8oz package cream cheese, room temperature
¼ cup heavy cream
2 ripe bananas, crushed
3 tbsp powdered sugar
1 tbsp vanilla extract
½ cup coconut, toasted
To toast the coconut: Spread the coconut over a baking sheet, and place in a preheated 350 degree oven for about 7 minutes, or until lightly browned and toasted! Watch it carefully! It will go from lightly toasted to dark brown burned in a matter of seconds!!
Whip the cream cheese, heavy cream, bananas, powdered sugar, and vanilla together using a stand mixer with the whisk attachment. Stir in the toasted coconut. Refrigerate for ½ to 1 hour.
The Chocolate Cookie Crumbles
1 – 9oz package Nabisco Famous Chocolate Wafers, crushed
1 stick butter, melted
3 tbsp granulated sugar
Mix the crushed chocolate wafers, butter, and sugar in a medium size bowl. Stir until completely blended. Set aside.
Layer the Dessert:
Place about 3 tbsp chocolate cookie crumbles in the bottom of each glass. Spoon a generous amount of cheesecake cream on top of the crumbles. Layer bananas, and then strawberries on top of the cream. Add another layer of the chocolate cookie crumbles, another layer of the cheesecake, another layer of bananas and strawberries. Top the strawberries with about a tablespoon of cookie crumbles. Add a dollop of whipped cream on top, sprinkle with sprinkles, and plop a maraschino cherry on top!
Serve cold and Enjoy!!