Description
This no-bake banana split cheesecake combines the classic flavors of banana, pineapple, strawberry, chocolate, and cherries into a creamy, chilled dessert. Perfect for summer and gatherings, it layers fruit and whipped topping over a graham cracker crust for a nostalgic treat.
Ingredients
- 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
Instructions
- 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.
Notes
- Slice bananas just before layering and optionally coat with lemon juice to prevent browning.
- Use a hot knife for clean slices.
- Store covered in the fridge for up to 3 days.
- Don’t freeze, as texture may become watery when thawed.
- Substitute with gluten-free graham crackers for a gluten-free option.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
