Description
This no-bake banana split cheesecake is a delightful and easy-to-make dessert that combines creamy cheesecake filling with fresh bananas, strawberries, pineapple, and a crunchy graham cracker crust. Perfect for hot summer days or when you want a delicious treat without turning on the oven.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling & Toppings
- 2 ripe bananas, sliced
- 2 packages (8 oz each) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 cup crushed pineapple, drained
- 1 cup strawberries, chopped
- ½ cup mini chocolate chips
- ¼ cup chopped walnuts (optional)
- Maraschino cherries for topping
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form the crust. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping gently until fully incorporated.
- Assemble Layers: Spread the sliced bananas evenly over the chilled crust, then layer the cheesecake mixture over the bananas. Gently spread the crushed pineapple and chopped strawberries over the top.
- Add Final Toppings: Sprinkle mini chocolate chips and chopped walnuts if using over the fruit layer.
- Chill to Set: Refrigerate the cheesecake for at least 4 hours, or until set.
- Serve: Top each slice with a maraschino cherry before serving for a classic banana split look.
Notes
- Use an offset spatula for smooth layers.
- Make sure to drain the pineapple well to avoid a soggy top.
- For a nut-free version, simply omit the walnuts.
- Store covered in the refrigerator for up to 3 days.
