Description

This No-Bake Banana Split Cheesecake transforms the iconic ice cream parlor favorite into a luscious layered dessert. A buttery graham cracker base supports a creamy cheesecake filling topped with bananas, pineapple, strawberries, and all the classic toppings—no oven required! It’s perfect for parties, potlucks, or whenever you’re craving a cool and colorful treat.

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar

For the cheesecake layer:

16 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 ½ cups whipped topping (like Cool Whip)

For the toppings:

2 ripe bananas, sliced
1 (8 oz) can crushed pineapple, drained
1 cup chopped strawberries
1 cup whipped topping (for top layer)
¼ cup chopped walnuts or pecans (optional)
Chocolate syrup or fudge sauce, for drizzling
Maraschino cherries, for garnish

Instructions

1️⃣ Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9×13-inch baking dish. Chill for 15–20 minutes.

2️⃣ Prepare the cheesecake layer: Beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Fold in whipped topping until fully combined.

3️⃣ Assemble the layers: Spread the cheesecake mixture over the chilled crust. Add a layer of sliced bananas, then top with crushed pineapple and chopped strawberries.

4️⃣ Top and chill: Spread a final layer of whipped topping over the fruit. Sprinkle with nuts (if using), drizzle with chocolate syrup, and place cherries on top.

5️⃣ Refrigerate: Chill the dessert for at least 4 hours (or overnight) before slicing and serving.

Notes

Keep bananas fresh: Add them just before serving or toss in lemon juice to prevent browning.
Crust tip: Chill well to keep it firm, or freeze briefly before adding the filling.
Customize: Try swapping strawberries for raspberries or adding mini chocolate chips to the cheesecake layer.

Prep Time: 25 MIN
Cook Time: 4 HRS