No-Bake Banana Split Cheesecake

A creamy, dreamy dessert that captures the fun and flavor of a classic banana split—layered into a luscious no-bake cheesecake. With a buttery graham cracker crust, velvety vanilla filling, fresh bananas, strawberries, chocolate drizzle, and optional nuts and cherries, this show-stopping treat is as joyful to look at as it is delicious to eat. Best of all? No oven required!

Why You’ll Love This Recipe

This isn’t just another cheesecake—it’s a celebration on a plate. Inspired by the beloved ice cream sundae, this chilled dessert combines the cool richness of no-bake cheesecake with the bright, fruity layers of a banana split. It’s easy to make, perfect for summer, and guaranteed to impress guests without hours in the kitchen.

Perfect for:

• Summer BBQs and pool parties
• Birthday celebrations
• Make-ahead desserts
• Potlucks and family gatherings

Ingredients

For the Crust

• 2 cups (150g) graham cracker crumbs (about 12–14 full sheets)
• ¼ cup (50g) granulated sugar
• ½ cup (1 stick / 115g) unsalted butter, melted

For the Cheesecake Filling

• 16 oz (450g) cream cheese, softened to room temperature
• ½ cup (100g) granulated sugar
• 1 tsp pure vanilla extract
• 1 cup (240ml) heavy whipping cream (or 1 tub whipped topping like Cool Whip)
• Optional: ¼ cup (30g) powdered sugar (helps stabilize whipped cream)

For the Toppings

• 2–3 medium ripe bananas, thinly sliced
• 1 cup (150g) fresh strawberries, hulled and sliced
• ½ cup (120ml) chocolate syrup (or melted dark chocolate for richer flavor)
• ½ cup (60g) chopped peanuts or almonds (optional)
• Fresh whipped cream (for garnish)
• Maraschino cherries (one per slice, for classic flair)

Step-by-Step Instructions

1. Make the Crust

In a bowl:

• Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
• Press firmly into the bottom of a 9-inch springform pan or pie dish, using the back of a spoon or flat glass to create an even, compact layer.

• Refrigerate at least 20 minutes to set while you make the filling.

2. Prepare the Cheesecake Filling

In a large bowl:

• Beat softened cream cheese, sugar, and vanilla extract with a hand mixer on medium speed until smooth and fluffy (~2 mins). Scrape down the bowl as needed.

In a separate bowl:

• Whip heavy cream (and powdered sugar, if using) until soft peaks form (~2–3 mins).

Gently fold the whipped cream into the cream cheese mixture in two additions, stirring just until light and fully combined.

3. Assemble the Layers

• Spread half of the filling evenly over the chilled crust.
• Arrange a single layer of banana slices on top.
• Spoon the remaining filling over the bananas and spread smoothly.

• Cover and chill at least 4 hours, preferably overnight, to allow the cheesecake to firm up completely.

4. Add the Banana Split Toppings

Just before serving:

• Arrange remaining bananas and strawberries in a decorative pattern over the top.
• Drizzle generously with chocolate syrup or zigzags of melted chocolate.
• Sprinkle with chopped nuts for crunch.
• Top with dollops of whipped cream and a maraschino cherry in the center of each slice.

5. Serve & Enjoy

• Run a warm knife under hot water and wipe dry before slicing for clean cuts.
• Serve chilled straight from the fridge.

You Must Know

• Use room-temp cream cheese —cold blocks cause lumps.
• Whip cream cold —chill bowl and beaters first for best volume.
• Chill thoroughly —this ensures clean slicing and rich texture.
• Tastes better the next day! Flavors meld beautifully overnight.
• Freezer-friendly —freeze unfrosted cake up to 1 month.

Storage Tips

• Store covered in the fridge for up to 3 days.
• If storing longer than a few hours, add fresh fruit toppings just before serving.
• Freeze without fresh fruit or whipped cream: Wrap tightly, thaw in fridge, then garnish before serving.

Ingredient Substitutions

Serving Suggestions

• Serve on a platter with extra drizzle for visual wow.
• Great for dessert tables, baby showers, or weekend brunches.
• Double the batch and gift in mini springform pans.
• Pair with coffee, milk, or sparkling lemonade.

Cultural Context

Inspired by American soda fountain classics and retro banana splits, this recipe brings nostalgic joy into the modern kitchen. Found at picnics, birthdays, and creative homes alike, it celebrates how simple ingredients can be transformed into something festive, fun, and unforgettable.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a 10-inch pan or double-layer presentation.
• Want more tang? Add 1 tbsp lemon juice or zest to the filling.
• Make ahead: Assemble base 1–2 days ahead. Add toppings before serving.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen strawberries?
A: Not recommended—they release too much water. Thawed and drained may work in a pinch.

Q: Why did my filling turn out runny?
A: Likely under-whipped cream or warm ingredients. Chill everything well and whip to soft peaks.

Q: Is this gluten-free?
A: Only if using GF graham crackers or crust alternative.

Q: Can I make it in jars?
A: Absolutely! Layer in mason jars for parfait-style servings—perfect for parties.

Q: Can I use canned bananas?
A: No—fresh is best. Canned are too mushy and sweet.

Allergy Information

Contains: dairy (butter, cream cheese, cream), wheat (in graham crackers), tree/peanut nuts (if used).
Gluten-free option: Use certified GF crust.
Nut-free: Omit nuts or replace with seeds.
Always check labels—especially on processed ingredients and syrups.

Nutrition Facts (Per Serving – Approximate)

Based on 10 servings (without extra ice cream)

• Calories: 380
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 28g
• Protein: 6g
• Sodium: 280mg

This cheesecake doesn’t shout. It sits quietly in the fridge, cool and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with banana, boldness, and someone who says, “Let’s make it together.”