Banana Split Cheesecake (No Bake) is a delightful dessert that combines the classic flavors of a banana split with the creamy richness of cheesecake. Perfect for gatherings or a sweet treat at home, the no-bake recipe is sure to impress with its layers of fruit and chocolate goodness.
When it comes to swapping ingredients, feel free to use low-fat cream cheese or sour cream if you’re looking to lighten things up a bit. For a gluten-free version, graham cracker crumbs can be replaced with crushed gluten-free cookies. Always check for allergies, especially with toppings like Cool Whip that may contain allergens. Fresh fruit can also be substituted based on availability or preference, making it versatile for all occasions.
Cheesecake
Banana Split Cheesecake (No Bake) Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons melted butter
- 16 ounces cream cheese, softened
- 16 ounces sour cream
- 1 cup sugar
- 1 (12 ounce) container Cool Whip
- 1 (20 ounce) can crushed pineapple in syrup
- 3 bananas, sliced
- 1 pint strawberry
- 1 (7 ounce) bottle chocolate Magic Shell ice cream topping
Instructions
- Preheat the oven to 350°F. In a 9×13 inch baking pan, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 4 tablespoons melted butter using a fork until well mixed. Pat the mixture evenly across the bottom of the pan.
- Bake the crust for about 10 minutes, or until lightly browned, then let it cool.
- In a large mixing bowl, use an electric mixer to beat together 16 ounces of softened cream cheese and 16 ounces of sour cream until smooth and creamy. Gradually add in 1 cup of sugar, mixing until fully incorporated.
- Gently fold in 1 (12 ounce) container of Cool Whip using a spatula until the mixture is light and fluffy.
- Open the can of 1 (20 ounce) crushed pineapple and drain well to remove excess syrup. Spread the drained pineapple evenly over the cooled crust.
- Spoon half of the cream cheese mixture over the pineapple layer, smoothing it out with a spatula.
- Evenly distribute 3 sliced bananas over the cream cheese mixture, creating a lovely layer of fruit.
- Pour the remaining cream cheese mixture on top of the bananas, spreading it evenly to cover.
- Slice 1 pint of strawberries in half and arrange them neatly over the final cream cheese layer.
- Shake the 1 (7 ounce) bottle of chocolate Magic Shell ice cream topping well, then drizzle it generously over the strawberries.
- Refrigerate the entire cheesecake for at least 2 hours to let it set properly before serving.
Part of our Homemade Cheesecake Recipes collection — Part 1 of 3:
If you’re looking for another delightful treat, try making Birthday Cheesecake Wontons. The recipe adds a fun twist to traditional cheesecake with a crispy exterior and a sweet surprise inside, all while keeping the cheesecake flavor front and center.