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No-Bake Banana Split Cheesecake Recipe

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This No-Bake Banana Split Cheesecake is a fun twist on the classic banana split, with layers of creamy cheesecake, fresh bananas, strawberries, and chocolate. With a graham cracker crust, this dessert is easy to prepare and perfect for summer or special occasions. Topped with whipped cream, chocolate drizzle, and cherries, it’s the ultimate indulgent treat that combines all the flavors of a traditional banana split in a creamy cheesecake form!

Ingredients

Scale
  • For the crust:
    • 2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup melted butter
  • For the cheesecake filling:
    • 16 oz cream cheese, softened
    • 1 cup powdered sugar
    • 1 tsp vanilla extract
    • 1 1/2 cups whipped topping (Cool Whip or homemade)
  • For the banana split layers:
    • 2-3 ripe bananas, sliced
    • 1 cup fresh strawberries, hulled and sliced
    • 1/2 cup crushed pineapple, drained
    • 1/2 cup chocolate sauce
  • For the topping:
    • 1 1/2 cups whipped topping
    • Chocolate syrup, for drizzling
    • Maraschino cherries
    • Chopped nuts (optional)

Instructions

  • For the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9x13-inch pan. Refrigerate for 10-15 minutes to set.
  • For the cheesecake filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping.
  • Spread the cream cheese mixture evenly over the graham cracker crust.
  • For the banana split layers: Arrange banana slices over the cheesecake layer. Then, add the sliced strawberries and crushed pineapple evenly across the top.
  • Drizzle chocolate sauce over the fruit layers.
  • Spread the remaining whipped topping evenly over the top of the fruit and chocolate layers.
  • For the topping: Garnish with more chocolate syrup, maraschino cherries, and chopped nuts if desired.
  • Refrigerate for at least 4 hours or overnight to set before serving.

Notes

  • For a thicker crust, increase the graham cracker crumbs and butter by 1/4 cup each.
  • Use fresh or canned pineapple (drained) to avoid excess moisture.
  • The cheesecake can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://sandrarecipes.com/no-bake-banana-split-cheesecake-recipe/