Get ready to indulge in a delightful dessert that brings together the iconic flavors of a classic banana split in a creamy, no-bake cheesecake. Perfect for hot summer days or whenever you’re in the mood for something sweet, this No-Bake Banana Split Cheesecake is sure to impress friends and family alike. With luscious layers of ripe bananas, juicy strawberries, and tangy crushed pineapple, all enveloped in a dreamy cream cheese filling, this dessert is not just delicious—it’s also a breeze to whip up!

Ingredients

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 2 ripe bananas, sliced
• 1 cup strawberries, sliced
• 1 cup crushed pineapple, drained
• Chocolate syrup for drizzling
• Whipped cream for topping

Instructions

1. Prepare the Crust

Start by mixing the graham cracker crumbs and melted butter in a medium bowl. The butter will help bind the crumbs together, creating a sturdy crust for your cheesecake. Stir until the crumbs are evenly coated.

Next, press this mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure it’s compact and even. Once you have a nice, solid base, place the pan in the refrigerator to chill while you prepare the filling.

2. Make the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. This will serve as the luxurious base for your cheesecake filling. Gradually add the powdered sugar and mix until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form. This will add a light and fluffy texture to your cheesecake. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the delicate foam.

3. Assemble the Cheesecake

Now it’s time to layer up the banana split cheesecake! Spoon half of the cream cheese filling over the chilled graham cracker crust. Spread it out evenly with a spatula.

Next, add a layer of sliced bananas, followed by a layer of crushed pineapple. Make sure the pineapple is well-drained to prevent excess moisture in your cheesecake. Then, spread half of the strawberries on top.

Pour another layer of the cream cheese filling over the fruits, smoothing it out gently. Repeat the fruit layers, starting with the bananas, then the pineapple, and finally the remaining strawberries. Finish with the last portion of the cream cheese mixture, covering all the fruits.

4. Chill and Set

Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if you can wait! This chilling time allows the cheesecake to set perfectly, making it easier to slice when you’re ready to serve.

5. Add the Finishing Touches

Once your cheesecake has set, carefully release it from the springform pan. To serve, top with a generous dollop of whipped cream, a drizzle of chocolate syrup, and if you’re feeling fancy, a maraschino cherry or two on top!

Slice into that creamy goodness and watch everyone’s eyes light up as they take their first bite of this delectable no-bake treat.