Why You’ll Love This Recipe
This no-bake banana split cheesecake combines all the sweet flavors of a traditional banana split without the hassle of baking. The rich, creamy cheesecake filling is perfectly balanced with fresh, juicy bananas, tangy pineapple, and maraschino cherries. Topped with a decadent drizzle of chocolate and caramel sauces, it’s a flavor-packed dessert that will impress everyone. It's quick to prepare, can be made ahead of time, and has all the nostalgic charm of the classic ice cream sundae, making it ideal for summer gatherings, family dinners, or any time you want to treat yourself!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping, thawed
For the Layers:
- 2 bananas, sliced
- ½ cup crushed pineapple, drained
- ½ cup maraschino cherries, halved
- ¼ cup chocolate syrup
- ¼ cup caramel sauce
For Garnish:
- Whipped cream
- Additional banana slices, maraschino cherries, and chocolate pieces
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and the crumbs are evenly coated. Press this mixture into the bottom of a 9x9-inch baking dish to form a solid, even crust. Set the crust aside.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the whipped topping until the cheesecake filling becomes light and fluffy.
Step 3: Assemble the Cheesecake
Spread half of the cream cheese mixture evenly over the prepared graham cracker crust. Layer the banana slices, crushed pineapple, and halved maraschino cherries over the cream cheese filling. Then, spread the remaining cheesecake mixture over the fruit layer, smoothing it out with a spatula.
Step 4: Add Toppings
Drizzle chocolate syrup and caramel sauce over the top of the cheesecake to create a beautiful and delicious design.
Step 5: Chill
Refrigerate the cheesecake for at least 4 hours, or until the cheesecake is fully set and firm.
Step 6: Garnish and Serve
Before serving, garnish the cheesecake with whipped cream, additional banana slices, maraschino cherries, and chocolate pieces for an added touch of sweetness and visual appeal. Slice and enjoy!
Servings and Timing
- Servings: This recipe makes about 8 to 10 servings, depending on portion size.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours and 15 minutes
Variations
- Add Fresh Strawberries: You can layer fresh strawberries along with the bananas for an extra burst of fruitiness.
- Chocolate Graham Cracker Crust: For a chocolate twist, use chocolate graham cracker crumbs for the crust instead of regular graham crackers.
- Nutty Crunch: Add crushed nuts such as pecans or walnuts on top for a crunchy texture.
- Banana Flavored Cheesecake: Incorporate mashed banana into the cheesecake filling for an even more banana-forward flavor.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dessert is meant to be served chilled and does not need reheating. Enjoy it directly from the fridge for the best texture and flavor.
FAQs
How long should I chill the cheesecake before serving?
Chill the cheesecake for at least 4 hours, or until it’s firm and fully set. For the best results, you can make it a day in advance.
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made up to 24 hours in advance, allowing the flavors to meld together beautifully.
Can I use a store-bought crust?
Yes, you can use a pre-made graham cracker crust if you prefer a shortcut. Just skip the first step in the directions.
What can I substitute for the whipped topping?
You can substitute whipped topping with freshly whipped cream, but make sure it’s well-stiffened to hold up the layers.
How do I prevent the crust from being too crumbly?
Press the crust mixture firmly into the pan to ensure it sticks together. Let the cheesecake chill long enough for the crust to fully set.
Can I use other fruits for the layers?
Yes! Feel free to use other fruits like kiwi, blueberries, or even strawberries to create your own variations.
Is this recipe gluten-free?
This recipe is not inherently gluten-free, but you can use gluten-free graham cracker crumbs to make it suitable for a gluten-free diet.
How can I make this recipe vegan?
For a vegan version, you can substitute dairy-free cream cheese and whipped topping, and ensure the crust does not contain butter.
Can I add chocolate chips to the filling?
Yes! Stir in some mini chocolate chips into the cheesecake filling for added texture and flavor.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake for up to 2 months. Just cover it tightly and thaw it in the refrigerator before serving.
Conclusion
This Heavenly No-Bake Banana Split Cheesecake is the perfect treat for any occasion. It combines all the flavors of a classic banana split in a creamy, no-bake cheesecake form. Whether you're preparing it for a summer party, a family gathering, or simply to satisfy a sweet craving, this dessert is sure to be a hit. With its simple prep and impressive results, it's a dessert everyone will love!
Heavenly No-Bake Banana Split Cheesecake
This Heavenly No-Bake Banana Split Cheesecake is a creamy, indulgent dessert that brings the classic banana split to life in cheesecake form. Layers of creamy cheesecake filling, fresh bananas, crushed pineapple, and maraschino cherries are topped with a drizzle of chocolate and caramel sauces for a nostalgic, no-bake treat that's perfect for any occasion. Easy to prepare and perfect for summer gatherings, this cheesecake is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping, thawed
For the Layers:
- 2 bananas, sliced
- ½ cup crushed pineapple, drained
- ½ cup maraschino cherries, halved
- ¼ cup chocolate syrup
- ¼ cup caramel sauce
For Garnish:
- Whipped cream
- Additional banana slices, maraschino cherries, and chocolate pieces
Instructions
-
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press into the bottom of a 9x9-inch baking dish. Set aside.
-
Make the Cheesecake Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped topping until fluffy and creamy.
-
Assemble the Cheesecake: Spread half of the cheesecake mixture over the graham cracker crust. Layer with banana slices, crushed pineapple, and maraschino cherries. Top with the remaining cheesecake mixture.
-
Add Toppings: Drizzle chocolate syrup and caramel sauce over the top.
-
Chill: Refrigerate for at least 4 hours or until firm.
-
Garnish and Serve: Before serving, garnish with whipped cream, additional banana slices, maraschino cherries, and chocolate pieces. Slice and enjoy!
Notes
- For a chocolate twist, use chocolate graham cracker crumbs for the crust.
- Feel free to add extra fruits like strawberries or a sprinkle of crushed nuts for a unique variation.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
