With all the ease of a no-bake recipe, this quick and easy No-Bake Banana Split Cheesecake recipe will not disappoint on taste! It is a light and festive treat that will impress family and friends!
This dessert starts with a base of graham cracker crusts then top the graham cracker crusts with cream cheese filling and then top with sliced bananas, drained pineapple chunks and fresh sliced strawberries. Then top with Cool Whip and before serving drizzle with chocolate syrup, garnish with pecans or walnuts and maraschino cherries. No Bake Banana Split Cheesecake is a perfect cake to celebrate the warm weather and family fun. So grab up your ingredients and let’s get to make some fabulous No Bake Banana Split Cheesecake.
For the crusts:
6 tablespoons unsalted butter, melted
2 ½ cups graham crackers crumbs
4 tablespoons sugar
For the cream cheese layer:
½ powdered sugar
12 ounces cream cheese, at room temperature
8 ounces Cool Whip
1 teaspoon vanilla extract
For the fruit layer:
2 cups fresh strawberries, sliced
2-3 bananas, sliced
1 cup pineapple chunks, well drained
For the topping:
½ cup pecans or walnuts, chopped
8 ounces Cool Whip
Chocolate syrup, optional
Maraschino cherries, for garnish
To make crust:
Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
Mix the graham cracker crumbs, sugar and melted butter in a medium bowl until crumbs are well coated with butter.
Press mixture into bottom of prepared pan and up the sides. Set in the freezer to firm while making the cheesecake layer.
To make cheesecake layer:
In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat the cream cheese, vanilla and powdered sugar on medium speed for about 3 minutes until smooth and creamy.
Fold in the Cool Whip until combined. Pour the mixture over the prepared crust and spread to the edges of the pan.
Add a layer of sliced bananas over the cream cheese layer.
Spread the sliced fresh strawberries over the banana layer and spread drained pineapple chunks over the strawberry layer.
Gently spread Cool Whip over the fruit layer.
Place in the fridge 3-4 hours or overnight.
When the topping is set and cooled, run a thin knife around the sides and remove the springform pan sides. Drizzle with chocolate syrup before serving, then decorate with pecans or walnuts with maraschino cherries.
To cut the cake, use a large chef’s knife dipped in hot water and wiped clean between cuts.