No-Bake Banana Split Cheesecake
This delightful No-Bake Banana Split Cheesecake is a creamy, luscious dessert featuring a crunchy crust and all the classic banana split toppings, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar
For the cheesecake filling
- 16 oz 16 oz cream cheese, softened
- 1 cups 1 cup powdered sugar
- 1 tsp 1 tsp vanilla extract
- 2 pieces 2 ripe bananas, mashed
- 1 cups 1 cup heavy cream, whipped
For the topping
- 2 pieces 2 bananas, sliced
- 0.25 cups ¼ cup chocolate syrup
- 0.25 cups ¼ cup whipped cream
- to taste pieces Maraschino cherries (for the finishing touch!)
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated (it should resemble wet sand). Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until combined. Fold in the mashed bananas gently. Next, fold in the whipped cream until no streaks remain.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours (or overnight, if you can wait that long!).
- Right before serving, add the sliced bananas on top, drizzle with chocolate syrup, and finish with whipped cream and maraschino cherries.
Notes
Pro Tip: To prevent browning, toss banana slices in a bit of lemon juice before decorating your cheesecake. This keeps them fresh and vibrant. Don't worry if the cream cheese filling seems lumpy; just beat until smooth.