Name: Heavenly No-Bake Banana Split Cheesecake
Prep time: 20 min
Cook time: PT-485483H28M11S
Total time: 4 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 2 cups heavy whipping cream; 2 bananas, sliced; ¼ cup chocolate syrup; ¼ cup strawberry syrup; 1 maraschino cherry, for garnish; Chopped nuts (optional)

If you’re a fan of banana splits and cheesecake, this recipe is the ultimate treat for you. It combines the creamy richness of cheesecake with the delightful flavors of a banana split, all without the need for baking. It’s an easy, no-fuss dessert that’s perfect for any occasion. Whether you’re hosting a party or just craving something sweet, this banana split cheesecake will surely impress. Heavenly No-Bake Banana Split Cheesecake

Why You’ll Love This Recipe

I love this recipe because it combines two classic desserts—banana splits and cheesecake—into one irresistible treat. The best part? No baking required! The creamy cheesecake filling sits on a crunchy graham cracker crust, topped with layers of sliced bananas, fresh whipped cream, and a drizzle of chocolate and strawberry sauces. The combination of textures and flavors is simply heavenly, and it’s a crowd-pleaser for all ages. Plus, it’s incredibly easy to make, and it can be prepared ahead of time, making it perfect for busy days when you want to serve a delicious dessert without much effort.

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream
2 bananas, sliced
¼ cup chocolate syrup
¼ cup strawberry syrup
1 maraschino cherry, for garnish
Chopped nuts (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon to compact the crust and ensure it’s evenly distributed.
In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cheesecake filling over the prepared graham cracker crust. Use a spatula to smooth it into an even layer.
Layer the sliced bananas over the cheesecake filling.
Drizzle both chocolate syrup and strawberry syrup over the bananas.
Top with a dollop of whipped cream and garnish with a maraschino cherry.
Chill in the refrigerator for at least 4 hours, or overnight if you prefer a firmer texture.

Servings and Timing

This recipe serves 8-10 people, depending on portion sizes. The prep time is about 20 minutes, and the cheesecake needs to chill for at least 4 hours to set properly.

Variations

I enjoy playing around with different toppings and flavors for this cheesecake. Here are a few variations you can try:

Add More Fruits: For a tropical twist, try adding pineapples or strawberries along with the bananas.
Nuts: Chopped walnuts or pecans can add a delightful crunch to the topping.
Chocolate Chips: You could sprinkle mini chocolate chips on top of the whipped cream or fold them into the cheesecake filling for extra chocolatey goodness.
Caramel Drizzle: A drizzle of caramel sauce in addition to the chocolate and strawberry syrups can elevate the flavor even more.
Biscoff Crust: For a different take on the crust, use crushed Biscoff cookies instead of graham crackers for a spicy-sweet flavor.

Storage/Reheating

I recommend storing the leftover cheesecake in the refrigerator. Cover it with plastic wrap or foil to prevent it from absorbing any other odors in the fridge. It should stay fresh for up to 3 days. This cheesecake is best served chilled, so no need for reheating. If you want to make it ahead of time, it’s perfect for preparing a day or two in advance!

FAQs

Can I use a store-bought crust?

Yes, if you’re short on time, you can absolutely use a store-bought graham cracker crust. Just skip the steps to make the crust from scratch and proceed with the rest of the recipe.

Can I make this cheesecake with a different fruit?

Absolutely! While bananas are the classic choice, you can try this recipe with other fruits like strawberries, peaches, or even mixed berries for a different twist.

How can I make this cheesecake gluten-free?

To make the crust gluten-free, simply use gluten-free graham cracker crumbs or another gluten-free cookie like gluten-free Oreos. Ensure the chocolate and strawberry syrups you use are gluten-free as well.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. Just cover it tightly with plastic wrap and foil before freezing. When ready to serve, let it thaw in the refrigerator for several hours or overnight.

How can I make the cheesecake lighter?

If you’re looking for a lighter version, you can use reduced-fat cream cheese and whipped topping instead of heavy cream. However, the texture may be slightly different from the original.

Conclusion

This Heavenly No-Bake Banana Split Cheesecake is everything you want in a dessert—easy, delicious, and utterly indulgent. It combines the best elements of a banana split and a cheesecake into a cool, creamy treat that’s perfect for any occasion. Whether you’re serving it at a family gathering, a summer picnic, or as a simple weeknight treat, it’s sure to be a hit. Try it out and enjoy the sweet, satisfying flavors that everyone will love!