No-Bake Banana Split Cheesecake
A creamy, delicious cheesecake layered with bananas and topped like a classic banana split, perfect for busy lives.
Ingredients
For the crust
- 1.5 cups 1 ½ cups of graham cracker crumbs
- 0.5 cups ½ cup of melted butter
- 0.25 cups ¼ cup of sugar
For the cheesecake filling
- 2 packages 2 (8-ounce) packages of cream cheese, softened
- 1 cups 1 cup of powdered sugar
- 2 cups 2 cups of heavy whipping cream
- 1 teaspoon 1 teaspoon of vanilla extract
- 2 pieces 2 ripe bananas, sliced
For the toppings
- 0.5 cups ½ cup of chocolate syrup
- 0.5 cups ½ cup of crushed pineapple, drained
- 0.5 cups ½ cup of maraschino cherries
- to taste Whipped cream for garnish
- to taste Chopped nuts (optional)
Instructions
Prepare the crust
- In a large bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
Make the cheesecake filling
- In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold this into your cream cheese mixture.
- Add in the sliced bananas and fold gently until incorporated.
Assemble the cheesecake
- Pour your cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours (overnight if possible).
Top it off
- Once ready to serve, drizzle chocolate syrup, sprinkle crushed pineapple, place maraschino cherries, and top with whipped cream. Add nuts if desired.
Notes
Use room temperature cream cheese for a smoother filling. Chill your mixing bowl and beaters for best results when whipping cream. Allowing the cheesecake to chill longer helps it set better.