Description
Delightful no-bake banana split cheesecake combines classic dessert flavors in a creamy, refreshing treat. Cool layers of banana, chocolate, and strawberry create a dessert paradise you’ll crave after each delicious bite.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup (113 g) butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping (Cool Whip)
- 2 ripe bananas, sliced
- 1/2 cup crushed pineapple, drained
- 1 cup fresh strawberries, chopped
- 1/4 cup chocolate syrup
- 1/4 cup maraschino cherries, chopped
Instructions
- Crush graham crackers and combine with melted butter, firmly pressing the mixture into the bottom of a chilled serving dish to create a compact, even crust.
- In a large mixing bowl, whip cream cheese until velvety, gradually incorporating powdered sugar until the mixture becomes light and silky.
- Gently fold whipped topping into the cream cheese blend, ensuring a smooth, airy texture without deflating the mixture.
- Carefully spread the cream cheese filling over the prepared graham cracker base, creating an even, consistent layer.
- Arrange sliced bananas in a neat, overlapping pattern across the cream cheese surface.
- Distribute crushed pineapple evenly, allowing the fruit to nestle into the creamy backdrop.
- Scatter fresh strawberry pieces across the fruit layer, providing bursts of color and flavor.
- Elegantly drizzle chocolate syrup in a crisscross pattern, creating an artistic design over the fruit.
- Add a delicate layer of additional whipped topping, using a piping bag for a professional finish.
- Crown the dessert with vibrant maraschino cherries, strategically placed for visual appeal.
- Refrigerate for a minimum of 2 hours to allow flavors to meld and texture to set perfectly.
- Remove from refrigerator 10 minutes before serving to soften slightly and enhance flavor presentation.
Notes
- Customize the crust by using gluten-free graham crackers or switching to almond flour for a low-carb option.
- Keep bananas fresh by tossing them in a bit of lemon juice to prevent browning and maintain their vibrant color.
- Create a dairy-free version by substituting cream cheese with coconut cream and using vegan whipped topping.
- Elevate the texture by freezing the cheesecake for a firmer, ice cream-like consistency that’s perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg