No Bake Banana Split Cheesecake Recipe

Introduction

This No Bake Banana Split Cheesecake is a delightful twist on the classic banana split dessert. Creamy, fruity, and topped with a crunchy crust and chocolate, it’s perfect for a refreshing treat without turning on the oven.

Ingredients

• 2½ cups graham cracker crumbs
• ¾ cup unsalted butter (melted)
• 3 packages cream cheese (8 ounce each), softened to room temperature
• 14 ounce can sweetened condensed milk
• 1 tablespoon fresh lemon juice
• 8 ounce Cool Whip, thawed
• 12 ounce can crushed pineapple (well drained)
• 3 medium bananas (sliced)
• 1 pint strawberries (sliced)
• 8 ounce Cool Whip (thawed) for topping
• Maraschino cherries for garnish
• ¼ cup chocolate syrup
• ¼ cup chocolate chips
• ½ cup pecan halves

Instructions

1. Step 1: Make the graham cracker crust by pulsing graham crackers in a food processor until fine crumbs form. Mix the crumbs with melted butter until combined.
2. Step 2: Press the crumb mixture firmly into the bottom of two 9-inch pie plates. Set aside or freeze the crusts while preparing the filling.
3. Step 3: In a mixing bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk and lemon juice, and mix until well combined.
4. Step 4: Fold in 8 ounces of thawed Cool Whip gently to maintain a light texture.
5. Step 5: Spread the cream cheese mixture evenly over the prepared crusts.
6. Step 6: Layer crushed pineapple, sliced bananas, and sliced strawberries over the cream cheese filling.
7. Step 7: Spread the remaining Cool Whip over the fruit layer.
8. Step 8: Chill the cheesecakes in the refrigerator for at least 4 hours or overnight to set.
9. Step 9: Before serving, drizzle with chocolate syrup and decorate with chocolate chips, pecan halves, and maraschino cherries.

Tips & Variations

• Use homemade whipped cream instead of Cool Whip for a fresher, less sweet topping.
• Substitute fresh pineapple for canned if preferred, just be sure to drain well to avoid a soggy crust.
• For a nut-free version, omit the pecans and add extra chocolate chips or banana slices instead.
• Slice bananas just before layering to prevent browning.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will remain delicious. Leftovers can be thawed gently at room temperature for about 15 minutes before serving if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the graham cracker crust and keep it refrigerated or frozen until ready to use. Just press it firmly again if needed before adding the filling.

What can I use instead of Cool Whip?

You can replace Cool Whip with homemade whipped cream or any whipped topping of your choice for a fresher taste and to control the sweetness.

No Bake Banana Split Cheesecake Recipe

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★★★★★

4.5 from 109 reviews

A delightful and creamy No Bake Banana Split Cheesecake featuring a homemade graham cracker crust, luscious cream cheese filling, and fresh layers of bananas, strawberries, and crushed pineapple. Topped with whipped cream, chocolate chips, pecans, and maraschino cherries, this dessert captures the classic banana split in a rich and easy-to-make cheesecake form without any baking required.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 2 (9-inch) cheesecakes, serves 10-12 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2½ cups graham cracker crumbs
• ¾ cup unsalted butter, melted

Filling

• 3 packages (8 ounce each) cream cheese, softened to room temperature
• 14 ounce can sweetened condensed milk
• 1 tablespoon fresh lemon juice
• 8 ounce Cool Whip, thawed
• 12 ounce can crushed pineapple, well drained
• 3 medium bananas, sliced
• 1 pint strawberries, sliced

Topping

• 8 ounce Cool Whip, thawed
• maraschino cherries
• ¼ cup chocolate syrup
• ¼ cup chocolate chips
• ½ cup pecan halves

Instructions

1. Make the crust: Pulse graham crackers in a food processor until fine crumbs form. Mix the crumbs with melted butter using a fork until evenly combined. Press the mixture firmly into the bottom of two 9-inch pie plates to form an even crust. You can freeze the crusts to set while preparing the filling.
2. Prepare the filling: In a mixing bowl, beat softened cream cheese with sweetened condensed milk and fresh lemon juice until smooth and creamy. Gently fold in 8 ounces of thawed Cool Whip until incorporated to create a light and fluffy filling.
3. Assemble the cheesecake layers: Spread the cream cheese mixture evenly over the prepared graham cracker crusts. Then, layer the crushed pineapple evenly over the cream cheese mixture, followed by sliced bananas and then sliced strawberries.
4. Add the topping and chill: Spread the remaining 8 ounces of Cool Whip evenly over the fruit layers for a whipped topping. Refrigerate the assembled cheesecakes for at least 4 hours, or preferably overnight, to set and meld the flavors.
5. Decorate before serving: Just before serving, decorate the cheesecake tops with maraschino cherries, chocolate chips, pecan halves, and drizzle chocolate syrup for a classic banana split finish.

Notes

• For best results, use fully softened cream cheese at room temperature to avoid lumps in the filling.
• Make sure to well-drain the crushed pineapple to prevent excess moisture from making the crust soggy.
• This cheesecake is best chilled overnight to allow flavors to meld and the filling to firm up properly.
• You can substitute Cool Whip with homemade whipped cream for a fresher topping.
• If desired, add a drizzle of chocolate or caramel sauce when serving for extra indulgence.
• Slice bananas just before assembling to prevent browning or toss them in a little lemon juice.

Keywords: no bake cheesecake, banana split cheesecake, banana dessert, easy cheesecake recipe, no bake dessert, summer dessert, fruit cheesecake