If you’re searching for the ultimate show-stopping, crowd-pleasing treat that captures the fun of a classic ice cream dessert without ever turning on your oven, the No-Bake Banana Split Cheesecake is about to become your new favorite. Lush, creamy cheesecake filling is layered with banana slices, pineapple, and strawberries, all resting on a buttery graham cracker crust, then topped with a cascade of chocolate chips, peanuts, and maraschino cherries. Every bite is a sunny-day celebration, bursting with flavor, nostalgia, and pure joy!
Ingredients You’ll Need
This glorious No-Bake Banana Split Cheesecake comes together with familiar, simple ingredients—but each one plays a special role in delivering that dreamy, nostalgic experience. The combination of creamy, crunchy, and fruity creates the ultimate layered dessert!
- Graham cracker crumbs: These give the crust its classic crunch and a gentle sweetness that complements the creamy filling.
- Granulated sugar: Adds a subtle sweetness to the base and helps the crust hold together beautifully.
- Melted butter: Binds the crumbs and sugar, giving the base richness and that golden, irresistible flavor.
- Cream cheese (softened): The heart of any great cheesecake—smooth, tangy, and ultra-creamy when whipped.
- Powdered sugar: Melt-in-your-mouth sweetness that blends seamlessly into the soft filling.
- Vanilla extract: Enhances all the flavors with a warm, aromatic note, bringing everything together.
- Heavy whipping cream: Lightens the filling and adds an airy texture, making each forkful feel indulgent yet fluffy.
- Ripe bananas (sliced): Bring that signature banana split flavor—plus they add natural sweetness and a soft texture.
- Crushed pineapple (well-drained): Delivers a sweet-tart tang and juiciness—be sure to drain well for the perfect texture.
- Strawberries (diced): Fresh, juicy, and vibrant; these add a pop of color and classic banana split flavor.
- Mini chocolate chips: For a touch of chocolate in every bite and the classic sundae effect on top.
- Chopped peanuts: Add salty crunch, balancing the sweetness and channeling that sundae-shop nostalgia.
- Maraschino cherries and chocolate syrup: The finishing touches—no banana split is complete without them!
How to Make No-Bake Banana Split Cheesecake
Step 1: Prepare the Graham Cracker Crust
Start by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until all the crumbs are evenly moistened, which gives your crust its signature buttery flavor and perfect crunch. Press this mixture firmly into the bottom of a 9-inch springform pan, using a measuring cup or your hands to compact it evenly. Pop the pan into the fridge while you work on the filling—this helps the crust set up and stay crisp.
Step 2: Whip Up the Creamy Cheesecake Layer
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is silky-smooth and lump-free. Next, in a clean bowl, whip the heavy cream until stiff peaks form—this is your ticket to a fluffy, cloud-like filling. Gently fold the whipped cream into your cream cheese mixture, taking care not to deflate all those lovely air bubbles. You’ll know it’s ready when the mixture is smooth, light, and irresistibly creamy.
Step 3: Assemble the First Layer
Spoon half of the cheesecake filling over your chilled crust and smooth it out with a spatula. Now it’s time for the classic banana split touch: layer on the sliced bananas, followed by an even scattering of well-drained crushed pineapple and those juicy red strawberries. This fruit medley not only looks stunning, it also gives every slice a burst of color and summery freshness.
Step 4: Add the Final Layer and Chill
Carefully spread the remaining cheesecake mixture over the fruit layer, using a spatula to create a smooth, even finish. Cover the pan with plastic wrap or foil, then refrigerate your No-Bake Banana Split Cheesecake for at least 4 hours, or overnight if you can—chilling helps it set up perfectly and allows all the flavors to meld together.
Step 5: Decorate and Serve
Just before serving, unleash your inner artist: sprinkle the top with mini chocolate chips and chopped peanuts for crunch and contrast. Add a generous drizzle of chocolate syrup, then crown the cheesecake with bright maraschino cherries. It’s a festive finish that makes every slice look absolutely irresistible!
How to Serve No-Bake Banana Split Cheesecake
Garnishes
When it comes to the perfect finishing touch, don’t hold back! A sprinkle of mini chocolate chips and chopped peanuts brings just the right amount of crunch and whimsy to the top. For that over-the-top sundae look, you can add an extra drizzle of chocolate syrup and, of course, a maraschino cherry (or three) on each slice. For an extra burst of fruitiness, a spoonful of strawberry or pineapple sauce drizzled over each serving takes it to the next level.
Side Dishes
Since this No-Bake Banana Split Cheesecake is the star of the dessert table, pair it with lighter sides to keep your after-dinner spread balanced. Fresh mint sprigs or a fruit salad with berries, kiwi, and melon make a gorgeous, refreshing contrast. If you’re serving for a crowd, consider a scoop of vanilla or strawberry ice cream on the side for true banana split bliss.
Creative Ways to Present
This cheesecake really shines at any gathering, but don’t be afraid to get creative! Serve it in individual mason jars or parfait glasses for adorable single servings. For picnics or barbecues, cut it into bars for easy handheld treats. You can even use a round cookie cutter to make mini cheesecakes—perfect for a dessert platter with variety.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra slices, you’re in luck! Store leftover No-Bake Banana Split Cheesecake covered in the fridge, either in the springform pan or in airtight containers. It will stay fresh and delicious for up to 3 days—the fruit may soften slightly, but the flavors only get better!
Freezing
You can freeze this cheesecake to enjoy later, though the fruit texture may change a bit upon thawing. Wrap the cheesecake (or individual slices) tightly in plastic wrap and then foil, and place in an airtight container. Freeze for up to one month. Thaw overnight in the refrigerator before garnishing and serving.
Reheating
This is a no-bake dessert, so no reheating needed! Simply let it rest at room temperature for 10-15 minutes out of the fridge before serving for the creamiest texture. If frozen, thaw in the refrigerator overnight before enjoying.
FAQs
Can I use other fruits in my No-Bake Banana Split Cheesecake?
Absolutely! While bananas, pineapple, and strawberries are classic to the banana split theme, you can easily swap in other favorites like cherries, blueberries, or raspberries. Just make sure any fruit you add is well-drained to keep the cheesecake from getting soggy.
What’s the best way to slice this cheesecake cleanly?
For picture-perfect slices, dip a sharp knife in hot water, wipe it dry, and make your cut. Clean the blade between each slice for a neat result that shows off all the beautiful layers!
Can I make this No-Bake Banana Split Cheesecake ahead of time?
Yes, and it actually tastes even better the next day! Prepare and assemble the cheesecake a day in advance, cover it well, and let it chill overnight. Wait to add garnishes until just before serving for the freshest look and taste.
Do I have to use a springform pan?
A springform pan makes it easiest to get those perfect, intact slices, but you can also use a deep pie dish or a square baking dish if that’s what you have on hand. Just line the pan with parchment for easy lifting!
How do I keep the bananas from browning?
If you’re prepping the bananas a little ahead of assembling, toss them gently in a bit of lemon juice before layering. This helps maintain their color and keeps your cheesecake looking fresh and appetizing.
Final Thoughts
Bursting with retro charm and summer joy, the No-Bake Banana Split Cheesecake is pure happiness on a plate—perfect for birthdays, potlucks, or anytime you want to turn an ordinary day into a celebration. I hope you’ll give it a try and make some delicious new memories with every creamy, colorful slice!
Print
No-Bake Banana Split Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a delightful no-bake Banana Split Cheesecake that captures the essence of a classic banana split in a luscious dessert. Creamy, fruity, and topped with all the fixings, this cheesecake is perfect for summer gatherings or special occasions.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Toppings:
- 2 ripe bananas (sliced)
- 1 cup crushed pineapple (well-drained)
- 1 cup strawberries (diced)
- 1/2 cup mini chocolate chips
- 1/4 cup chopped peanuts
- Maraschino cherries and chocolate syrup for topping
Instructions
- Prepare the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch springform pan and chill.
- Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately, then fold into cream cheese mixture.
- Assemble: Spread half of the cheesecake mixture over the crust. Layer with bananas, pineapple, and strawberries. Top with remaining cheesecake mixture.
- Chill: Refrigerate for at least 4 hours or overnight.
- Finish: Garnish with chocolate chips, peanuts, cherries, and chocolate syrup before serving.
Notes
- For extra flavor, drizzle strawberry or pineapple sauce over the top.
- Use fresh fruit for the best results.
- Pat pineapple dry to avoid a soggy filling.
- This dessert holds best when chilled overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 27g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
