Why You’ll Love This Recipe

I adore how easy this cheesecake is: no oven required, just assemble and chill. It combines all the nostalgic flavors of a banana split—bananas, pineapple, strawberries, chocolate, and cherries—in every creamy bite. It’s a crowd-pleaser I often make ahead, and it’s always a hit

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
- 1½–2 cups graham cracker crumbs
- ¼–½ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (Cool Whip or fresh whipped cream)
Fruit Filling & Toppings
- 2–3 ripe bananas, sliced
- ½ cup crushed pineapple, drained
- 1 cup fresh strawberries, sliced
- Chocolate syrup (or hot fudge)
- Maraschino cherries
- Optional: chopped nuts (peanuts or pecans)

directions

I press the graham cracker crust mixture into a 9×9″ or 9×13″ pan and chill it until firm
I beat softened cream cheese with powdered sugar and vanilla until smooth, then fold in the whipped topping to form a light, creamy filling
I spread half the filling over the chilled crust. Then I layer on sliced bananas, crushed pineapple, and strawberries
I gently spread the remaining cheesecake filling on top and drizzle it with chocolate syrup (and caramel if I’m feeling indulgent)
I chill the cheesecake for at least 4 hours—or overnight—to set completely and meld the flavors
Just before serving, I add fresh banana slices, more strawberries, maraschino cherries, a swirl of whipped cream, nuts, and extra syrup for that iconic banana-split look

Servings and timing

Servings: 12–16 slices, depending on pan size
Prep time: ~20 minutes
Chill time: at least 4 hours (overnight is best)
Total time: ~4–5 hours including chilling

Variations

Fruit combos: Add raspberries or swap strawberries for sliced peaches
Chocolate layer: Use chocolate cookie or Oreo crumbs for the crust .
Light version: Use fat-free cream cheese and whipped cream for a lighter dessert .
Individual servings: Layer in parfait glasses for charming single-serve treats .

storage/reheating

I cover and refrigerate slices for up to 3–4 days—they stay beautifully creamy, though bananas may brown slightly. I don’t recommend freezing after assembly, but you can freeze the crust and filling separately if needed .

FAQs

Can I make this ahead of time?

Absolutely—I always assemble it the night before. It firmens overnight and is ready right when guests arrive .

How do I keep bananas from browning?

I sprinkle sliced bananas with a little lemon juice or soak them briefly in pineapple juice before layering

Do I need to refrigerate this cheesecake?

Yes—since it’s no‑bake and loaded with whipped topping and fruit, it must stay chilled for food safety and texture

Can I freeze it?

Once assembled, I don’t freeze it. However, you can freeze individual layers separately and assemble when ready

Can I skip pineapple or cherries?

You can! Customize based on preferences—I’ve often omitted pineapple or cherries, and it still tastes like a dreamy banana split

Conclusion

This Chilled Banana Split Cheesecake is a fun, foolproof way to enjoy banana-split nostalgia in cheesecake form. With minimal effort and maximum flavor, it’s become my go-to summer dessert and party favorite. I hope it brings joy—and a little nostalgia—to your table, too!