No-Bake Banana Split Cheesecake

Introduction :

If you’re looking for a show-stopping dessert that’s as delicious as it is easy to make, look no further than the No-Bake Banana Split Cheesecake. This delightful treat combines the classic flavors of a banana split with the creamy goodness of cheesecake, all without the need for an oven. Perfect for summer gatherings, birthdays, or any time you want to impress your guests, this cheesecake is sure to become a favorite.

Ingredients for No-Bake Banana Split Cheesecake

To make this delectable dessert, you’ll need the following ingredients:

  • Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/3 cup granulated sugar
    • 1/2 cup unsalted butter, melted
  • Cheesecake Filling:
    • 2 (8 oz) packages cream cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 2 cups heavy whipping cream
  • Toppings:
    • 2 bananas, sliced
    • 1 cup sliced strawberries
    • 1/2 cup crushed pineapple, drained
    • 1 cup mini chocolate chips
    • Maraschino cherries, for topping
    • Whipped cream, for topping
    • Chocolate syrup, for drizzling


Step-by-Step Instructions:

  1. Prepare the Crust:
    • In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
    • Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
    • Refrigerate the crust for 15 minutes to set.
  2. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth.
    • Add the powdered sugar and vanilla extract to the cream cheese, and continue to beat until well combined.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cream cheese mixture until fully combined.
  3. Assemble the Cheesecake:
    • Spread half of the cream cheese mixture over the chilled crust, smoothing it out evenly.
    • Layer with sliced bananas, strawberries, and crushed pineapple.
    • Sprinkle with mini chocolate chips.
    • Spread the remaining cream cheese mixture on top, smoothing it out evenly.
  4. Chill the Cheesecake:
    • Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
  5. Garnish and Serve:
    • Before serving, garnish the cheesecake with whipped cream, maraschino cherries, and a drizzle of chocolate syrup.

Preparation Time:

  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 20 minutes

Nutritional Information:

  • Calories: 450 kcal per serving
  • Servings: 12 servings

Tips for the Perfect No-Bake Cheesecake

  • Chill Thoroughly: Ensure you chill the cheesecake for at least 4 hours, or even better, overnight, to allow it to set properly.
  • Use Fresh Ingredients: For the best flavor, use fresh bananas and strawberries.
  • Draining Pineapple: Make sure to drain the crushed pineapple well to avoid excess moisture in the cheesecake.
  • Whipping Cream: Whip the heavy cream until stiff peaks form to ensure a light and airy cheesecake filling.

Serving and Storage Tips for No-Bake Banana Split Cheesecake

Serving Tips

  1. Garnish Freshly: Just before serving, top your cheesecake with whipped cream, maraschino cherries, and a drizzle of chocolate syrup. This ensures the toppings are fresh and visually appealing.
  2. Use a Hot Knife: For clean slices, dip your knife in hot water, wipe it dry, and then cut through the cheesecake. Repeat this process for each slice.
  3. Portion Control: This cheesecake is rich and flavorful. Cutting it into 12 servings provides a balanced portion that’s satisfying without being overwhelming.
  4. Plating: Serve each slice on a dessert plate and add a small dollop of whipped cream on the side. You can also add a few extra slices of banana or strawberry for an extra touch.

Storage Tips

  1. Refrigeration: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh. It will last up to 5 days.
  2. Avoid Freezing: Freezing can alter the texture of the no-bake cheesecake, making it less creamy and smooth. It’s best enjoyed fresh from the refrigerator.
  3. Keep Toppings Separate: If you plan to store leftovers, keep the whipped cream and maraschino cherries separate from the cheesecake to prevent them from becoming soggy. Add these toppings just before serving again.
  4. Transporting: If you need to transport the cheesecake, keep it chilled in a cooler bag with ice packs to maintain its firmness and freshness.

Quick Recap of Steps

  1. Chill Thoroughly: Ensure your cheesecake has had adequate time to set in the fridge, ideally overnight, for the best texture.
  2. Garnish Just Before Serving: This keeps your toppings fresh and prevents them from wilting or becoming soggy.
  3. Store Properly: Cover the cheesecake well in the refrigerator, and consume within 5 days for optimal taste and quality.
  4. Serve Neatly: Use a hot knife for clean slices and garnish each serving for a beautiful presentation.

Variations of No-Bake Banana Split Cheesecake

While the classic No-Bake Banana Split Cheesecake is already a crowd-pleaser, you can add your own twist to the recipe with these variations. Whether you’re catering to dietary preferences or simply looking to experiment with flavors, these ideas will help you create a dessert that’s uniquely yours.

1. Chocolate Lover’s Banana Split Cheesecake

Ingredients Additions:

  • 1/4 cup cocoa powder (for the cheesecake filling)
  • 1 cup chocolate graham cracker crumbs (for the crust)


  1. Mix chocolate graham cracker crumbs with granulated sugar and melted butter for the crust.
  2. Add cocoa powder to the cream cheese mixture before folding in the whipped cream.

2. Tropical Banana Split Cheesecake

Ingredients Additions:

  • 1/2 cup shredded coconut (to sprinkle between layers)
  • 1/2 cup mango slices (instead of or in addition to strawberries)


  1. Layer the cheesecake with sliced mango and shredded coconut along with bananas and pineapple.
  2. Garnish with toasted coconut flakes for an extra tropical flair.

3. Peanut Butter Banana Split Cheesecake

Ingredients Additions:

  • 1/2 cup creamy peanut butter (for the cheesecake filling)
  • 1/2 cup crushed peanuts (for topping)


  1. Beat the peanut butter into the cream cheese mixture until smooth.
  2. Sprinkle crushed peanuts on top of the final cheesecake layer and drizzle with melted peanut butter before serving.

4. Caramel Banana Split Cheesecake

Ingredients Additions:

  • 1/2 cup caramel sauce (for drizzling)
  • 1/2 cup butterscotch chips (instead of or in addition to mini chocolate chips)


  1. Drizzle caramel sauce over each layer of the cheesecake filling.
  2. Substitute butterscotch chips for mini chocolate chips, or use both for added flavor.

5. Berry Banana Split Cheesecake

Ingredients Additions:

  • 1 cup mixed berries (blueberries, raspberries, blackberries)
  • 1/4 cup berry jam (to swirl into the cheesecake filling)


  1. Layer mixed berries between the cheesecake filling layers.
  2. Swirl berry jam into the cheesecake filling for a burst of berry flavor.

6. Nutella Banana Split Cheesecake

Ingredients Additions:

  • 1/2 cup Nutella (for the cheesecake filling)
  • 1/2 cup chopped hazelnuts (for topping)


  1. Beat Nutella into the cream cheese mixture until fully combined.
  2. Sprinkle chopped hazelnuts on top and drizzle with additional Nutella before serving.

7. Vegan Banana Split Cheesecake

Ingredients Substitutions:

  • 2 cups vegan cream cheese
  • 1 cup coconut cream (instead of heavy whipping cream)
  • 1/3 cup coconut oil (instead of butter)
  • 1 cup maple syrup (instead of granulated and powdered sugar)


  1. Prepare the crust using graham cracker crumbs, coconut oil, and maple syrup.
  2. Beat vegan cream cheese with maple syrup and vanilla extract.
  3. Whip coconut cream until fluffy and fold into the vegan cream cheese mixture.
  4. Follow the rest of the original recipe, ensuring all ingredients are plant-based.

8. Gluten-Free Banana Split Cheesecake

Ingredients Substitutions:

  • 1 1/2 cups gluten-free graham cracker crumbs


  1. Substitute regular graham cracker crumbs with gluten-free crumbs.
  2. Follow the rest of the original recipe.

Final Tips

  • Experiment with Layers: Feel free to add or replace fruit layers with your favorite options such as kiwis, raspberries, or peaches.
  • Texture Variety: Incorporate crunchy elements like granola or cookie crumbles between the layers for added texture.
  • Sauce Options: Replace chocolate syrup with caramel, strawberry, or raspberry sauce for different flavor profiles.

Conclusion : 

The No-Bake Banana Split Cheesecake is not only visually stunning but also incredibly delicious. The combination of creamy cheesecake, fresh fruit, and crunchy chocolate chips creates a symphony of textures and flavors that will delight your taste buds. Plus, the ease of preparation makes it a go-to recipe for any occasion.

Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a sweet treat, this No-Bake Banana Split Cheesecake is sure to impress. Give it a try and watch it become a beloved dessert in your household!

Frequently Asked Questions About No-Bake Banana Split Cheesecake

1. Can I use a different type of crust for the cheesecake?

Answer: Yes, you can use different types of crusts such as crushed chocolate cookies, vanilla wafer cookies, or even a nut-based crust if you prefer a different flavor or texture.

2. How do I prevent the cheesecake from becoming too soft or runny?

Answer: Ensure that the cream cheese is fully softened before mixing and that the whipped cream is whipped to stiff peaks. Also, make sure to refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

3. Can I make this cheesecake ahead of time?

Answer: Yes, you can make the cheesecake a day in advance. In fact, chilling it overnight helps it set better and enhances the flavors. Just add the toppings right before serving.

4. Is it possible to make a smaller version of this cheesecake?

Answer: Absolutely! You can halve the ingredients to make a smaller cheesecake or use a smaller pan, such as a 6-inch springform pan, to adjust the size accordingly.

5. Can I freeze the No-Bake Banana Split Cheesecake?

Answer: While you can freeze the cheesecake, it may alter the texture slightly, making it less creamy. If you do freeze it, wrap it tightly in plastic wrap and foil, and thaw in the refrigerator before serving.

6. What can I use as a substitute for heavy whipping cream?

Answer: You can use whipped topping (like Cool Whip) as a substitute for heavy whipping cream. Ensure to fold it gently into the cream cheese mixture to maintain a light and airy texture.

7. How can I make the cheesecake vegan?

Answer: To make a vegan version, use vegan cream cheese, coconut cream instead of heavy whipping cream, coconut oil instead of butter, and a plant-based sweetener like maple syrup. Ensure all other ingredients are vegan-friendly.

8. What’s the best way to store leftovers?

Answer: Store leftovers in an airtight container in the refrigerator. Keep the toppings separate to prevent them from becoming soggy. Consume within 5 days for the best taste and texture.

9. Can I add other fruits to the cheesecake?

Answer: Yes, you can add other fruits such as blueberries, raspberries, or kiwi. Make sure the fruits are well-drained if they contain a lot of moisture to prevent the cheesecake from becoming watery.

10. How do I ensure the crust stays firm and doesn’t crumble?

Answer: Press the crust mixture firmly into the pan and refrigerate it for at least 15 minutes before adding the filling. Using enough melted butter to bind the crumbs also helps keep the crust firm.

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