Description

This Heavenly No-Bake Banana Split Cheesecake combines the classic flavors of a banana split in a refreshing, easy no-bake dessert. Featuring a crunchy graham cracker crust, creamy cheesecake filling, and layers of fresh bananas, pineapple, and strawberries topped with nuts, chocolate syrup, and cherries, it’s perfect for summer gatherings or anytime you crave a light yet indulgent treat.

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (like Cool Whip)
2 bananas, sliced
1 cup crushed pineapple, drained
1 cup chopped strawberries

For the topping:

1/2 cup chopped walnuts or pecans
1/2 cup chocolate syrup
Maraschino cherries for garnish
Additional whipped topping (optional)

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Instructions

Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while you prepare the filling.
Make the cheesecake layer: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined. Spread this cheesecake mixture evenly over the chilled crust.
Assemble the banana split layers: Top the cheesecake layer with an even layer of banana slices, followed by crushed pineapple (make sure it’s well drained), then the chopped strawberries. Sprinkle the chopped nuts evenly over the top, drizzle with chocolate syrup, and add maraschino cherries and any additional whipped topping if desired.
Chill and serve: Refrigerate the assembled cheesecake for at least 4 hours or overnight to set completely before slicing and serving.

Notes

Be sure to drain the pineapple thoroughly to prevent sogginess in the cheesecake.
For the freshest taste, assemble the dessert shortly before serving to keep bananas from browning.
Use ripe but firm bananas to maintain texture in the layers.
This dessert can be stored covered in the refrigerator for up to 2 days.