No Bake Banana Split Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
