Why You’ll Love This Recipe
This No-Bake Banana Split Cheesecake combines all the best elements of a banana split, but in a cheesecake form that’s easier to prepare. The creamy cheesecake filling is light and smooth, while the crust adds a satisfying crunch. Top it off with fresh bananas, cherries, and chocolate chunks, and you’ve got a dessert that everyone will adore. Plus, it’s a no-bake recipe, so you can avoid turning on the oven—perfect for those hot days when you want something sweet without the heat!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups sliced bananas
- 1 cup maraschino cherries, halved
- ½ cup chocolate chunks
- ¼ cup chocolate syrup
Directions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes to set.
- In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cream cheese mixture evenly over the prepared crust. Refrigerate for at least 4 hours or until the cheesecake is set.
- Before serving, top the cheesecake with sliced bananas, maraschino cherries, and chocolate chunks. Drizzle with chocolate syrup.
Servings and timing
- Servings: 12 servings
- Prep time: 20 minutes
- Total time: 4 hours 20 minutes (including refrigeration time)
Variations
- Fruit: Feel free to swap the bananas or maraschino cherries for other fruits like strawberries, raspberries, or blueberries.
- Crust: Use crushed vanilla wafers or graham crackers with a bit of cinnamon for a different twist.
- Chocolate: For an extra chocolatey flavor, you can melt the chocolate chunks and drizzle them on top or mix them into the cheesecake filling.
- Nuts: Add some chopped nuts like walnuts or pecans to the topping for an added crunch.
Storage/Reheating
- Storage: Keep any leftovers covered in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve its freshness.
- Reheating: This cheesecake is served cold, so there’s no need to reheat. Simply remove it from the fridge before serving and enjoy it chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake needs at least 4 hours to set, so it’s perfect for making ahead of time. You can prepare it the night before and serve it the next day.
Can I use a different type of crust?
Absolutely! You can use graham cracker crumbs, crushed vanilla wafers, or even an Oreo cookie crust for a unique twist.
Do I need to bake the crust?
No, this recipe is a no-bake cheesecake, so you don’t need to bake the crust. Just refrigerate it to set.
Can I use a different type of fruit for the topping?
Yes, feel free to use your favorite fruits! Strawberries, raspberries, or even tropical fruits like mango would be delicious.
Can I use low-fat cream cheese or whipped cream?
Yes, you can use low-fat versions of both ingredients if you prefer a lighter version of the cheesecake. Keep in mind the texture may be slightly different.
How long should I refrigerate the cheesecake before serving?
For the best results, refrigerate the cheesecake for at least 4 hours, or until it is set. You can even refrigerate it overnight.
Can I freeze the cheesecake?
While this cheesecake can be frozen, the texture may change once thawed. If you plan to freeze it, wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. Thaw in the fridge before serving.
What can I use instead of maraschino cherries?
If you’re not a fan of maraschino cherries, you can use fresh cherries, strawberries, or even raspberries for a similar effect.
Can I use homemade whipped cream instead of store-bought?
Yes! Homemade whipped cream will add a nice touch of freshness. Just be sure to whip it to stiff peaks before folding it into the cream cheese mixture.
Is there a way to make this recipe gluten-free?
Yes, you can substitute the graham cracker crumbs with gluten-free graham crackers or another gluten-free cookie for the crust.
Conclusion
This Delightful No-Bake Banana Split Cheesecake is a fun, refreshing, and indulgent dessert that everyone will enjoy. With its creamy cheesecake filling, crunchy crust, and delicious toppings, it’s the perfect treat for any occasion. Plus, the no-bake aspect makes it easy to prepare, leaving you with more time to enjoy the delicious results. Give it a try, and prepare to be amazed!
Delightful No-Bake Banana Split Cheesecake
Indulge in the creamy, refreshing, and irresistible Delightful No-Bake Banana Split Cheesecake. Perfect for hot days, this easy dessert features a smooth banana cheesecake filling, a crunchy graham cracker crust, and vibrant toppings like fresh bananas, maraschino cherries, and chocolate syrup. No baking required!
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes (including refrigeration time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups sliced bananas
- 1 cup maraschino cherries, halved
- ½ cup chocolate chunks
- ¼ cup chocolate syrup
Instructions
ructions:
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Refrigerate for 10 minutes to set.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
- Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Assemble: Spread the cream cheese mixture over the crust evenly. Refrigerate for at least 4 hours to set.
- Top and Serve: Before serving, top the cheesecake with sliced bananas, maraschino cherries, chocolate chunks, and drizzle with chocolate syrup.
Notes
- This recipe can be prepared ahead of time—just refrigerate for at least 4 hours.
- For a different flavor twist, you can use other fruits or crushed cookies for the crust.
- You can freeze the cheesecake, but the texture may slightly change upon thawing.
