Why You’ll Love This Recipe

Easy to make with no baking required
Perfectly creamy cheesecake filling with layers of fruit
Customizable toppings to suit your preferences
Chilled dessert—ideal for hot days or make-ahead gatherings
A fun twist on the classic banana split

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) container whipped topping, thawed

Fruit Layers:

2 bananas, sliced
1/2 cup crushed pineapple, drained
1/2 cup maraschino cherries, halved

Toppings:

1/4 cup chocolate syrup
1/4 cup caramel sauce
Whipped cream, for garnish
Additional banana slices, maraschino cherries, and chocolate pieces for garnish

Directions

Prepare the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9×9-inch baking dish to form the crust.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the thawed whipped topping until fully combined.
Layer the cheesecake: Spread half of the cream cheese mixture evenly over the prepared crust. Layer sliced bananas, crushed pineapple, and maraschino cherries on top of the cream cheese layer.
Add the remaining cheesecake layer: Spread the remaining cream cheese mixture over the fruit layer, smoothing it out.
Top and chill: Drizzle the top with chocolate syrup and caramel sauce. Refrigerate for at least 4 hours or until the cheesecake is fully set.
Garnish and serve: Before serving, garnish with whipped cream, additional banana slices, maraschino cherries, and chocolate pieces for an added touch of indulgence. Enjoy!

Servings and Timing

Servings: 8-10
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

Add more fruit: Add strawberries, blueberries, or kiwi for additional color and flavor.
Toppings: Switch out the caramel and chocolate for your favorite sundae toppings, such as nuts, sprinkles, or mini chocolate chips.
Use fresh whipped cream: Replace the whipped topping with freshly whipped cream for a richer taste.

Storage/Reheating

Refrigerate: Keep leftovers in the fridge for up to 2 days.
Make ahead: This dessert can be made a day in advance, making it perfect for prepping ahead of time.

FAQs

Can I make this dessert ahead of time?

Yes! You can prepare it up to a day in advance and store it in the fridge.

Can I use fresh whipped cream instead of whipped topping?

Absolutely! Just ensure it’s whipped to stiff peaks before folding it into the cream cheese mixture.

Is there a gluten-free option?

Yes, use gluten-free graham cracker crumbs for the crust.

Can I substitute other fruits?

Yes, feel free to add other fruits like strawberries or blueberries for a twist.

How can I prevent the bananas from browning?

Dip the banana slices in lemon juice before adding them to the cheesecake to help prevent browning.

How long should I refrigerate this cheesecake?

Refrigerate for at least 4 hours, but overnight is even better for a firmer set.

How do I serve this cheesecake?

Slice it into squares or scoop it into bowls for a casual, fun dessert presentation.

Conclusion

This No-Bake Banana Split Cheesecake is the perfect dessert for anyone who loves the classic banana split but wants a lighter, no-bake option. With its creamy filling, colorful fruit layers, and indulgent topping, it’s sure to be a hit at your next gathering or special occasion. Plus, it’s easy to make and doesn’t require any baking, making it the ideal treat for hot summer days!

No-Bake Banana Split Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Sara
Total Time: 4 hours 20 minutes
Yield: 8-10 servings
Diet: Vegetarian

Print Recipe

Description

This No-Bake Banana Split Cheesecake is a refreshing and creamy dessert that combines the nostalgic flavors of a banana split with the richness of cheesecake. Perfect for summer gatherings or any occasion, this no-bake treat is easy to make, chilled for a cool, indulgent dessert without turning on the oven.

Instructions

Prepare the crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form the crust.
Make the cheesecake filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the thawed whipped topping until fully combined.
Layer the cheesecake: Spread half of the cream cheese mixture evenly over the prepared crust. Layer sliced bananas, crushed pineapple, and maraschino cherries on top of the cream cheese layer.
Add the remaining cheesecake layer: Spread the remaining cream cheese mixture over the fruit layer, smoothing it out.
Top and chill: Drizzle chocolate syrup and caramel sauce over the top. Refrigerate for at least 4 hours, or until the cheesecake is fully set.
Garnish and serve: Before serving, garnish with whipped cream, additional banana slices, maraschino cherries, and chocolate pieces for an added touch of indulgence. Enjoy!

Notes

Add more fruit: Add strawberries, blueberries, or kiwi for extra color and flavor.

Toppings: Customize with sundae toppings like nuts, sprinkles, or mini chocolate chips.

Use fresh whipped cream: For a richer taste, replace whipped topping with freshly whipped cream.

Prep Time: 20 minutes
Category: Dessert, No-Bake
Method: No-Bake
Cuisine: American