Heavenly No-Bake Banana Split Cheesecake
A creamy no-bake banana split cheesecake with a buttery graham crust, layered with fresh fruit and topped with chocolate syrup for a refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 ripe bananas, sliced
- 1 cup crushed pineapple, drained
- 1 cup strawberries, sliced
- chocolate syrup
- whipped cream
- maraschino cherries
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Beat cream cheese until smooth, then add powdered sugar and vanilla extract and mix well.
- Whip heavy cream until stiff peaks form and gently fold into the cream cheese mixture.
- Spread half of the filling over the crust.
- Layer sliced bananas and crushed pineapple evenly over the filling.
- Spread the remaining cheesecake filling on top and smooth the surface.
- Refrigerate for at least 4 hours until set.
- Top with strawberries, drizzle with chocolate syrup, and garnish with whipped cream and cherries before serving.
Notes
- Use a chocolate cookie crust for a richer flavor.
- Brush banana slices with lemon juice to prevent browning.
- Add nuts or coconut for extra texture.
- Store covered in the refrigerator for up to 3 days.
- Add fresh toppings just before serving for best results.
- Freeze for up to 1 month and thaw in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
