Heavenly No-Bake Banana Split Cheesecake
This Heavenly No-Bake Banana Split Cheesecake is the ultimate chilled dessert.
With its graham cracker crust, creamy cheesecake filling, layers of banana, pineapple, and cherries, and a drizzle of chocolate and caramel—it tastes just like the classic banana split but with a rich, cheesecake twist.
Whether you’re preparing no-bake cheesecake recipes for summer parties or looking for a high-protein snack to serve chilled, this one is a must-save.
Plus, no oven required, making it a convenient option for healthy dessert lovers who want indulgence without the hassle.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 (8 oz) container whipped topping, thawed
For the Fruit Layer:
2 bananas, sliced
½ cup crushed pineapple, well drained
½ cup maraschino cherries, halved
For the Toppings:
¼ cup chocolate syrup
¼ cup caramel sauce
Whipped cream, for garnish
Extra banana slices, maraschino cherries, and chocolate curls or pieces for decoration
Directions
1. Make the Crust
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture evenly into the bottom of a 9×9-inch baking dish to form a firm crust.
Place in the fridge for 15–20 minutes to set.
2. Prepare the Cheesecake Layer
In a large bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until light and creamy.
Gently fold in the whipped topping until smooth and well blended.
3. Assemble the Layers
Spread half of the cheesecake mixture over the chilled crust.
Layer the banana slices, crushed pineapple, and halved cherries evenly on top.
Add the remaining cheesecake mixture and smooth the top with a spatula.
4. Chill and Decorate
Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
Before serving, drizzle with chocolate syrup and caramel sauce.
Add whipped cream, banana slices, cherries, and chocolate curls for a showstopping finish.
Tips & Variations
Make it keto: Use a crushed almond flour crust and replace sugar with monk fruit sweetener.
High-protein boost: Mix in a scoop of vanilla protein powder with the cheesecake base for a delicious high-protein snack option.
Fruit swaps: Try strawberries, blueberries, or raspberries if you want to customize your layers.
Dairy-free option: Use vegan cream cheese and coconut whipped topping for a plant-based twist.
Mini servings: Layer ingredients in individual cups or jars for easy grab-and-go desserts.
Storage
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: You can freeze this no-bake cheesecake for up to 1 month. Thaw in the fridge overnight before serving.
Do not store at room temperature as the cream and fruit layers can spoil.
Time & Yield
Prep Time: 20 minutes
Chill Time: 4 hours minimum
Total Time: ~4 hours 20 minutes
Yield: 9 large squares or 12 smaller servings
Tools Used
9×9-inch baking dish
Mixing bowls (medium & large)
Electric mixer or hand beater
Rubber spatula
Knife and cutting board (for fruit)
Spoon or piping bag (for whipped cream decoration)
Final Thoughts on Heavenly No-Bake Banana Split Cheesecake – Creamy, Fruity & Irresistible
With a buttery graham crust, dreamy cheesecake layers, and a medley of fresh fruit and sweet toppings, this Heavenly No-Bake Banana Split Cheesecake brings nostalgia and indulgence to every bite. Whether it’s a weekend treat, birthday surprise, or summer staple, it’s bound to be a crowd favorite.