No-Bake Banana Split Cheesecake – Easy Summer Dessert Recipe
This No-Bake Banana Split Cheesecake combines the classic flavors of a banana split—creamy cheesecake, fresh bananas, juicy strawberries, and rich chocolate—into one irresistible dessert. Perfect for potlucks, birthdays, or a fun family treat, this cheesecake is simple to make, bursting with flavor, and visually stunning without requiring an oven.
Prep Time:
20 minutes
Cook Time:
4 hours
Calories:
Approximately 380 kcal per serving
ingredients
For the Graham Cracker Crust:
1 ½ cups (150g) graham cracker crumbs
6 tbsp (85g) unsalted butter, melted
2 tbsp (25g) granulated sugar
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
1 cup (240ml) heavy whipping cream, cold
For the Banana Split Toppings:
2 ripe bananas, sliced
1 cup (150g) fresh strawberries, sliced
½ cup (90g) crushed pineapple, drained
½ cup (85g) chocolate chips or hot fudge sauce
¼ cup (60ml) caramel sauce
Whipped cream, for garnish
Maraschino cherries, for decoration
Directions
1. Prepare the Crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator for 15 minutes to set.
2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble the Cheesecake:
Spread half of the cheesecake filling over the chilled crust.
Layer sliced bananas, strawberries, and crushed pineapple on top.
Spread the remaining cheesecake filling over the fruit layer.
Smooth the top and refrigerate for at least 4 hours (or overnight).
4. Add Toppings & Serve:
Before serving, drizzle with chocolate sauce and caramel.
Pipe whipped cream around the edges and top with maraschino cherries.
Slice and enjoy!
Frequently Asked Questions
1. Can I use frozen fruit?
Fresh fruit is best, but thawed frozen strawberries or pineapple can work in a pinch (pat them dry to avoid excess moisture).
2. How long does this cheesecake last in the fridge?
It’s best enjoyed within 2–3 days, as the bananas may brown over time.
3. Can I make this ahead of time?
Yes! Assemble without toppings, refrigerate overnight, and add garnishes just before serving.
4. Can I use a different crust?
Absolutely! Try an Oreo crust, vanilla wafer crust, or gluten-free graham crackers.
5. Why is my cheesecake filling too soft?
Ensure the heavy cream is whipped to stiff peaks and that the cheesecake chills for at least 4 hours.
Tools You'll Need
9-inch springform pan
Mixing bowls
Electric mixer or whisk
Spatula
Piping bag (for whipped cream, optional)
Tips
Use full-fat cream cheese for the creamiest texture.
Pat fruit dry to prevent a soggy crust.
For clean slices, dip your knife in hot water before cutting.
Serve chilled for the best flavor and texture.
Allergy Information
Contains: Dairy (cream cheese, butter, heavy cream), Gluten (graham crackers), Nuts (optional toppings)
Dairy-Free Option: Use vegan cream cheese and coconut cream.
Gluten-Free Option: Substitute gluten-free graham crackers.
Conclusion
This No-Bake Banana Split Cheesecake is a showstopping dessert that brings together all the nostalgic flavors of a banana split in a creamy, dreamy cheesecake form. It’s easy to make, fun to decorate, and guaranteed to impress at any gathering.
Give this recipe a try and share your delicious results with us! We’d love to see your creative twists—happy baking!
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