I love how this no-bake cheesecake brings all the flavors of a classic banana split—pineapple, banana, strawberry, chocolate, cherries—into a creamy, chilled masterpiece.

Chilled Banana Split Cheesecake

Why You’ll Love This Recipe

I’m drawn to desserts that feel indulgent yet come together easily. This cheesecake layers fruit and Cool Whip within a graham-cracker crust, then chills into a silky, sliceable treat. It’s perfect for summer days or last-minute gatherings—no baking required, just delicious nostalgia.

ingredients

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

2½ cups graham cracker crumbs
¾ cup melted butter
3 (8 oz) packages cream cheese, softened
14 oz can sweetened condensed milk
1 tablespoon fresh lemon juice
8 oz Cool Whip (thawed)
12 oz can crushed pineapple, drained
3 medium bananas, sliced
2 cups sliced strawberries
Additional Cool Whip for topping
¼ cup chocolate syrup
¼ cup chocolate chips
½ cup pecan halves
Maraschino cherries

directions

Combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9‑inch pie dish (or two smaller ones).
In a bowl, beat softened cream cheese until smooth. Mix in sweetened condensed milk and lemon juice until fully combined. Gently fold in the Cool Whip.
Spread the cream mixture evenly over the crust.
Layer with crushed pineapple, then sliced bananas and strawberries.
Spread another layer of Cool Whip on top.
Chill in the refrigerator for at least 4 hours or overnight for best texture.
Before serving, top with chocolate syrup, chocolate chips, pecan halves, more Cool Whip, and maraschino cherries.

Servings and timing

Servings: 16 slices
Prep time: 20 minutes
Chill time: 4 hours (or overnight)
Total time: About 4 hours 20 minutes

Variations

Make mini cheesecakes in jars or muffin tins for easy individual servings.
Swap strawberries with raspberries, or use blueberries for a different flavor profile.
Omit the nuts for a nut-free version or replace with walnuts or almonds.
Use caramel or strawberry syrup instead of chocolate syrup.
Replace Cool Whip with homemade whipped cream for a richer taste.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 3 days.
To slice cleanly, I run a sharp knife under hot water and wipe it clean between each cut.
I don’t recommend freezing it, as the texture may become watery once thawed.

FAQs

How do I keep bananas from browning?

I slice them just before layering and sometimes coat them lightly in lemon juice to slow browning.

Can I make this cheesecake ahead of time?

Yes, I usually prepare it the night before and add toppings just before serving.

What’s the best way to cut this cheesecake neatly?

Using a hot knife wiped clean after each cut gives me smooth, tidy slices.

Can I use fresh whipped cream instead of Cool Whip?

Absolutely, I sometimes whip heavy cream with a bit of powdered sugar as a homemade alternative.

Is there a gluten-free version of this recipe?

Yes, I use gluten-free graham crackers for the crust to make it gluten-friendly.

Conclusion

This chilled banana split cheesecake has everything I want in a dessert—layers of flavor, a creamy texture, and effortless prep. It’s a nostalgic, no-bake treat that I keep coming back to, especially in the warmer months. Every bite brings a little summer joy to the table.