No-Bake Banana Split Cheesecake
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I’ve been making this no-bake banana split cheesecake ever since summer potlucks started calling my name — it’s creamy, nostalgic, and exactly the kind of dessert that feeds a crowd without heating up the kitchen. Think of a silky cream cheese mousse folded with whipped cream, layered over a buttery graham crust, and finished with bananas, pineapple, strawberries and chocolate — all the best parts of a banana split in one slice. If you love easy chilled desserts, you might also enjoy this twist on banana pudding bars: no-bake banana pudding cheesecake bars.
Why you’ll love this dish
No oven? No problem. This is the dessert that delivers show-stopping flavor with minimal fuss. It’s great for summer gatherings, potlucks, kids’ parties, or any time you want a chilled dessert that feels decadent but comes together quickly. The texture contrast — crisp graham crust, velvety cheesecake layer, and juicy fruit — keeps every bite interesting.
“Everyone at our family picnic called it the best dessert — familiar banana split flavors but classed up into a creamy cheesecake. So easy to make ahead!” — a happy cook
This recipe is also forgiving. If you want something more pudding-forward, there’s a similar no-bake version you can try here: no-bake banana pudding cheesecake.
How this recipe comes together
Step-by-step overview before you start:
- Make a graham cracker crust and chill it to set.
- Whip cream cheese with powdered sugar and vanilla into a smooth base.
- Whip heavy cream to stiff peaks and fold into the cream cheese for a light mousse.
- Layer half the filling, add bananas and pineapple, top with the rest of the filling, and chill until firm.
- Finish with strawberries, chocolate syrup, walnuts and whipped cream just before serving.
This quick outline helps you pace the job: crust first, filling while crust chills, then assembly and chill time.
What you’ll need
Ingredient list (for a 9-inch springform pan):
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted (substitute coconut oil for a dairy-free crust)
- 2 cups cream cheese, softened (room temperature for easiest mixing)
- 1 cup powdered sugar (use sifted to avoid lumps)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 ripe bananas, sliced (slightly underripe bananas hold shape better)
- 1 cup crushed pineapple, drained (swap for fresh pineapple tidbits if preferred)
- 1 cup strawberries, hulled and sliced
- ½ cup chocolate syrup
- ½ cup chopped walnuts (optional; substitute pecans or omit for nut-free)
- Whipped cream for topping (store-bought or freshly whipped)
Notes: For a lighter version, replace half the cream cheese with mascarpone or use Greek yogurt, but expect a slightly tangier flavor. For a gluten-free crust, use gluten-free graham crumbs or crushed gluten-free cookies.
How to prepare it
- Combine graham cracker crumbs and melted butter in a medium bowl. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 15 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla; beat until combined and silky.
- In a separate chilled bowl, whip the heavy cream to stiff peaks. Watch carefully — stiff peaks mean the cream holds its shape.
- Fold the whipped cream gently into the cream cheese mixture until no streaks remain. Stop folding when fully incorporated to keep the filling airy.
- Spread half of the cream cheese filling evenly over the chilled crust. Layer the sliced bananas and drained crushed pineapple across the filling.
- Spoon the remaining filling over the fruit and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, until firmly set.
- Before serving, top with sliced strawberries, drizzle chocolate syrup, and sprinkle chopped walnuts if using. Add a dollop of whipped cream to each slice.
Keep your steps tidy: chill the crust while making the filling, and whip cream in a cold bowl for best results.
Best ways to enjoy it
Serve chilled slices on dessert plates with a small extra drizzle of chocolate syrup. Pair with:
- A cold brew or iced coffee for afternoon treats.
- A light sparkling wine or Moscato for brunch or celebration.
- A scoop of vanilla ice cream for an extra-decadent banana split experience.
If you want a layered look for small cups or trifles instead of the springform pan, try the layered dessert inspiration here: no-bake banana split dessert.
How to store & freeze
Refrigeration:
- Store covered in the fridge for up to 3 days. Keep the topping separate if possible to prevent strawberries and chocolate syrup from making the surface soggy.
- For single-serve, keep slices in an airtight container between parchment layers.
Freezing:
- You can freeze the cheesecake (without fresh strawberries or whipped topping) for up to 1 month. Wrap the whole springform pan tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight before adding fresh toppings.
Food safety: discard banana-topped slices that have been left out longer than 2 hours at room temperature (1 hour if the ambient temperature is above 90°F/32°C).
Pro chef tips
- Soften cream cheese to room temperature but avoid overheating — cold lumps will tear your texture, too-warm cream cheese makes the filling runny.
- Use a hand mixer or stand mixer for the cream cheese step; beat until smooth and scrape the bowl to avoid lumps.
- Chill your mixing bowl and beaters for the whipped cream step — cold equipment whips cream faster and holds peaks better.
- To prevent banana browning, toss slices lightly with a teaspoon of lemon juice, or add banana layers just before you plan to serve.
- For a cleaner slice, chill thoroughly and wipe a hot knife between cuts.
Creative twists
- Tropical: swap walnuts for toasted macadamia nuts and add shredded coconut to the crust.
- Caramel-drizzle: replace chocolate syrup with salted caramel and sprinkle flaky sea salt.
- Chocolate crust: use chocolate cookies for the crust and fold 2–3 tablespoons melted chocolate into the filling.
- Vegan: use plant-based cream cheese, chilled full-fat coconut cream whipped to peaks, and a vegan butter or coconut oil crust.
- Mini cheesecakes: assemble in individual jars or a muffin tin lined with parchment for portable treats.
Your questions answered
Q: How long does it take to make this recipe?
A: Active prep is about 20–30 minutes. Plan 4 hours to overnight chilling time for the best set.
Q: Can I make this ahead for a party?
A: Yes — make it the day before and add fresh strawberries, chocolate syrup and whipped cream just before serving for the best presentation.
Q: Can I freeze individual slices?
A: Yes. Wrap each slice in plastic wrap and store in an airtight container for up to 1 month. Thaw overnight in the refrigerator.
Q: My crust is soggy — what happened?
A: Either the crust wasn’t pressed firmly enough or the filling was too wet. Press the crumbs tightly and chill the crust before adding filling. Using slightly less butter or a touch more crumbs can help.
Q: Can I omit the pineapple or replace it?
A: Absolutely. Mango, peach, or more banana work well. If you use very juicy fruit, drain well to avoid excess moisture.
Conclusion
If you want more inspiration for banana-split–style cheesecakes, this version shares a similar approach to layered flavors: No Bake Banana Split Cheesecake Recipe – Shugary Sweets. For a slightly different take with beautiful presentation ideas, check out Banana Split Cheesecake – Life Love and Sugar. And if you like layered, no-bake presentations, this dessert from Will Cook For Smiles is a useful reference: {No Bake} Banana Split Layered Cheesecake Dessert.
Enjoy the creamy layers and bright fruit — it’s a nostalgic crowd-pleaser that’s surprisingly simple to pull off.
No-Bake Banana Split Cheesecake
Ingredients
Method
- Combine graham cracker crumbs and melted butter in a medium bowl. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 15 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla; beat until combined and silky.
- In a separate chilled bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream gently into the cream cheese mixture until no streaks remain.
- Spread half of the cream cheese filling evenly over the chilled crust.
- Layer the sliced bananas and drained crushed pineapple across the filling.
- Spoon the remaining filling over the fruit and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, until firmly set.
- Before serving, top with sliced strawberries, drizzle chocolate syrup, and sprinkle chopped walnuts if using.
- Add a dollop of whipped cream to each slice.
