Heavenly No-Bake Banana Split Cheesecake Recipe
Ingredients
Crust
2 cups (200g) graham cracker crumbs
½ cup (115g) unsalted butter, melted
Cheesecake Layer
16 oz (450g) cream cheese, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
1½ cups (360ml) heavy cream, whipped to stiff peaks
Banana Layer
2-3 ripe bananas, sliced
Toppings
1 cup (250g) crushed pineapple, drained
1 cup (175g) strawberries, sliced
½ cup (90g) mini chocolate chips or chocolate sauce
¼ cup (30g) chopped peanuts
Whipped cream for garnish
Maraschino cherries
Instructions
Prepare the Crust
In a bowl, mix the graham cracker crumbs with melted butter until combined.
Press the mixture into the bottom of a 9x13-inch (23x33cm) pan to form a firm, even layer. Refrigerate for 15–20 minutes to set.
Make the Cheesecake Layer
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped cream until fully incorporated.
Spread the cheesecake mixture evenly over the chilled crust.
Assemble the Layers
Arrange the banana slices evenly over the cheesecake layer.
Spread the drained crushed pineapple on top of the bananas.
Add a layer of sliced strawberries.
Add Toppings
Sprinkle mini chocolate chips or drizzle with chocolate sauce.
Add chopped peanuts for a crunchy texture.
Chill
Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.
Garnish and Serve
Before serving, dollop or pipe whipped cream on top and garnish with maraschino cherries. Slice into squares and enjoy!
Tips
Serve chilled to keep the layers firm and fresh.
For a nut-free version, skip the peanuts or substitute with granola.
Add a drizzle of caramel sauce for extra decadence.
Enjoy this refreshing, no-bake dessert perfect for any occasion! 🍌