Description
Delightful no-bake banana split cheesecake combines classic dessert flavors in a creamy, cool treat. Chocolate, banana, and strawberry layers create a refreshing summer dessert you’ll savor with each delicious spoonful.
Ingredients
Scale
Cheesecake Base:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups (360 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 2 bananas, sliced
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Toppings:
- 1/4 cup (60 milliliters) chocolate syrup
- 1/4 cup (60 milliliters) caramel sauce
- 1/2 cup (120 milliliters) crushed pineapple, drained
- 1/4 cup chopped nuts (optional)
- Whipped cream
- Maraschino cherries
Instructions
- Craft a buttery graham cracker foundation by thoroughly mixing crumbs with melted butter until uniformly combined.
- Firmly press the crumb mixture into the base of a 9-inch springform pan, creating an even, compact layer.
- Chill the crust in the refrigerator for 15 minutes to help it set and stabilize.
- Whip cream in a separate bowl until it forms stiff, voluminous peaks, creating a light and airy texture.
- In another bowl, blend cream cheese with powdered sugar, beating until silky smooth and free of lumps.
- Delicately fold the whipped cream into the cream cheese mixture, maintaining the mixture’s airy consistency.
- Arrange banana slices in a uniform layer across the chilled crust, creating a fruity foundation.
- Gently pour the cream cheese mixture over the banana layer, smoothing the surface with a spatula for an even finish.
- Refrigerate the cheesecake for 4-5 hours, allowing it to completely set and develop rich flavors.
- Just before serving, embellish the chilled cheesecake with chocolate syrup, caramel sauce, crushed pineapple, chopped nuts, and whipped cream.
- Crown the dessert with vibrant maraschino cherries for a classic banana split presentation.
- Slice carefully and serve chilled, storing any remaining portions in the refrigerator.
Notes
- Soften cream cheese at room temperature for at least 30 minutes to ensure a smooth, lump-free filling that blends perfectly.
- Use ripe bananas with brown spots for maximum sweetness and easier spreading across the crust.
- Chill the springform pan before pressing the graham cracker crust to help it set quickly and maintain a firm base.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 399 kcal
- Sugar: 26 g
- Sodium: 170 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg