The Ultimate No-Bake Banana Split Cheesecake Recipe That Wows

My favorite summer dessert combines classic banana split charm with creamy cheesecake magic in this no-bake banana split cheesecake that promises pure deliciousness.

Sweet bananas and luscious cream cheese create an irresistible flavor combination anyone can master.

Cool kitchen skills aren’t required for this simple treat.

Layers of fruity goodness stack beautifully between smooth, rich cheese filling.

Chocolate drizzles and colorful sprinkles make each slice look like a celebration.

Fresh ingredients turn an ordinary afternoon into something spectacular.

Come explore how simple ingredients can become an extraordinary dessert that will wow everyone at the table.

Why No-Bake Banana Split Cheesecake Is A Treat

• Recreate a Classic Dessert: Transform the beloved banana split into a creamy, no-bake cheesecake that captures all the nostalgic flavors of the traditional ice cream treat.
• Skip the Oven Hassle: Enjoy a delightful dessert without turning on the oven, making it perfect for warm days or when you want to avoid extra kitchen heat.
• Crowd-Pleasing Showstopper: Impress friends and family with a stunning dessert that looks complicated but comes together with minimal effort and maximum wow factor.
• Customize with Ease: Play around with toppings and mix-ins to create your own unique version, making it a versatile recipe for any occasion or personal taste preference.

Ingredients for No-Bake Banana Split Cheesecake

• Graham Cracker Crumbs: A sweet and crunchy base that provides texture and flavor to the cheesecake.
• Unsalted Butter: Helps bind the crust ingredients and creates a rich, smooth foundation.
• Granulated Sugar: Adds a touch of sweetness to the graham cracker crust.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and tangy flavor.
• Powdered Sugar: Sweetens the filling and helps create a smooth, silky texture.
• Vanilla Extract: Adds a warm, aromatic flavor that enhances the overall taste of the cheesecake.
• Heavy Cream: Creates a light and fluffy texture when whipped and folded into the cream cheese mixture.

• Bananas, Strawberries, Maraschino Cherries: Classic banana split fruits that add fresh, sweet flavors and vibrant colors.
• Crushed Pineapple: Provides a tangy and tropical element to the dessert.
• Chocolate Syrup, Caramel Sauce: Rich sauces that add decadent sweetness and visual appeal.
• Whipped Cream: A traditional banana split topping that adds a light and creamy finish.

How to Make No-Bake Banana Split Cheesecake

Step 1: Create the Crumbly Base

Mix graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan, creating a compact and even layer.

Pop the crust into the refrigerator to set while you prepare the other components.

Step 2: Whip Up the Creamy Filling

Beat cream cheese, powdered sugar, and vanilla extract in a large bowl until the mixture becomes silky smooth and free of lumps.

The goal is to create a light and fluffy texture that melts in your mouth.

Step 3: Fold in Fluffy Clouds

Whip heavy cream in a separate bowl until it forms stiff, billowy peaks.

Gently fold the whipped cream into the cream cheese mixture, creating a cloud-like filling that’s both rich and airy.

Step 4: Add Banana Sunshine

Create a vibrant layer of sliced bananas across the chilled graham cracker crust.

Arrange them carefully to ensure even coverage and maximum banana goodness.

Step 5: Pour and Smooth the Filling

Carefully pour the luscious cream cheese mixture over the banana layer.

Use a spatula to spread it evenly, creating a perfectly smooth surface that looks as good as it tastes.

Step 6: Chill and Set

Refrigerate the cheesecake for at least 4 hours or overnight.

This allows the dessert to firm up and develop its incredible flavor and texture.

Step 7: Dress Up Your Masterpiece

• Scatter sliced strawberries
• Sprinkle crushed pineapple
• Drizzle chocolate syrup
• Add a cascade of caramel sauce

Step 8: Final Flourish

Top with dollops of whipped cream and bright red maraschino cherries.

This final touch brings the classic banana split look to life, making your cheesecake a show-stopping dessert that will wow everyone at the table.

Tips for No-Bake Banana Split Cheesecake Success

• Select ripe bananas with minimal brown spots for the best flavor and texture in your cheesecake.
• Ensure cream cheese is completely softened at room temperature to prevent lumps in the filling.
• Chill the springform pan before pressing the crust to help it set more firmly and prevent crumbling.
• Use a clean, dry whisk or mixer attachment when whipping cream to achieve maximum volume and stiff peaks.
• Cover the cheesecake with plastic wrap while chilling to prevent it from absorbing other refrigerator odors and maintain its fresh taste.

Flavor Twists for No-Bake Banana Split Cheesecake

• Vegan Banana Split Cheesecake: Replace cream cheese with cashew-based cream cheese, use coconut whipped cream, and swap butter for coconut oil in the crust.
• Gluten-Free Banana Split Dessert: Substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Chocolate Lover's Banana Split Cheesecake: Mix cocoa powder into the cream cheese filling and use chocolate cookie crumbs for the crust.
• Low-Sugar Banana Split Treat: Use stevia or monk fruit sweetener instead of powdered sugar, and opt for sugar-free chocolate and caramel sauces.

Serving Suggestions for No-Bake Banana Split Cheesecake

• Sweet Breakfast Twist: Slice the cheesecake and pair with fresh coffee or morning smoothie for an indulgent breakfast treat that transforms dessert into a morning delight.
• Dessert Party Platter: Cut into small bite-sized squares, arrange on a decorative platter with extra fruit garnishes for an elegant party dessert that guests can easily enjoy.
• Frozen Summer Delight: Freeze individual slices wrapped in plastic wrap for a cool, refreshing summer dessert that provides instant relief from hot weather and satisfies sweet cravings.
• Picnic Perfect Portion: Pack pre-cut slices in individual containers with tight lids for a portable dessert that travels well and makes outdoor dining extra special.

Storage Advice for No-Bake Banana Split Cheesecake

• Store leftover cheesecake in an airtight container to preserve its delicious flavor and texture.
• Keep the dessert refrigerated at all times to maintain its creamy consistency and prevent bacterial growth.
• Wrap the cheesecake tightly with plastic wrap or aluminum foil before placing it in the container.
• Consume refrigerated cheesecake within 3-4 days for the best taste and quality.

FAQs

• Can I use a different type of crust?

Yes, you can substitute graham crackers with vanilla wafers or digestive biscuits for a similar texture and flavor profile.

• How ripe should the bananas be?

Use slightly soft, yellow bananas with minimal brown spots for the best taste and texture in the cheesecake.

• Is this recipe suitable for vegetarians?

Yes, this no-bake cheesecake is vegetarian-friendly, but not vegan due to dairy ingredients like cream cheese and heavy cream.

• Can I make this dessert ahead of time?

Absolutely! You can prepare this cheesecake up to 2 days in advance and keep it refrigerated until ready to serve.

Creamy No-Bake Banana Split Cheesecake Recipe

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4.8 from 37 reviews

• Total Time: 4 hours 30 minutes
• Yield: 8 1x

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Description

Banana split cheesecake brings classic dessert flavors into a creamy no-bake masterpiece. Chocolate, strawberry, and vanilla notes blend perfectly with fresh banana layers for a delightful summer treat you can enjoy chilled and share with friends.

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Ingredients

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Cheesecake Base:

• 16 ounces (454 grams) cream cheese, softened
• 1 cup (120 grams) powdered sugar
• 1 1/2 cups (360 milliliters) heavy cream
• 1 teaspoon vanilla extract

Fruit Ingredients:

• 3 medium bananas, sliced
• 1 cup (150 grams) strawberries, sliced
• 1/2 cup (120 milliliters) crushed pineapple, drained

Crust and Topping Ingredients:

• 2 cups (240 grams) graham cracker crumbs
• 1/2 cup (113 grams) unsalted butter, melted
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (60 milliliters) chocolate syrup or melted chocolate
• 1/4 cup (60 milliliters) caramel sauce
• Whipped cream (for garnish)
• Maraschino cherries (optional)

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Instructions

1. Create a robust base by blending graham cracker crumbs with melted butter and sugar, pressing the mixture compactly into a 9-inch springform pan. Refrigerate for 15 minutes to solidify.
2. Whip cream cheese until silky, incorporating powdered sugar and vanilla extract to develop a luxurious, smooth texture.
3. Separately whisk heavy cream until forming stiff, glossy peaks, then delicately integrate into the cream cheese mixture to maintain airiness.
4. Strategically layer fresh banana slices across the chilled crust, ensuring complete coverage for maximum flavor distribution.
5. Gently cascade the creamy filling over banana slices, using a spatula to create an even, polished surface. Refrigerate for 4-6 hours until completely set and firm.
6. Moments before serving, embellish the cheesecake with vibrant strawberry slices, tangy crushed pineapple, and decadent chocolate and caramel drizzles.
7. Crown the dessert with billowy whipped cream dollops and classic maraschino cherries, transforming the cheesecake into a nostalgic banana split masterpiece.

Notes

• Select ripe, firm bananas to prevent mushiness and maintain structural integrity when layering in the cheesecake.
• Use full-fat cream cheese for a rich, smooth texture that sets perfectly without gelatin or additional stabilizers.
• Chill the springform pan beforehand to help the crust adhere better and create a cleaner, more defined base.
• For a gluten-free version, swap graham cracker crumbs with crushed gluten-free cookies or almond meal for the crust.

• Prep Time: 30 minutes
• Cook Time: 4 hours (or 6 hours)
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 295 kcal
• Sugar: 26 g
• Sodium: 140 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 60 mg