Description

This no-bake banana split cheesecake layers graham cracker crust, creamy filling, fresh fruit, and chocolate syrup into a chilled dessert that’s perfect for summer parties.

Ingredients

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 peanuts or pecans

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Instructions

Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9×9″ or 9×13″ pan. Chill in the fridge until set.

Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping until fully combined.

Assemble: Spread half the cheesecake mixture over the chilled crust. Layer with banana slices, crushed pineapple, and strawberries.

Spread the remaining filling gently over the fruit layer. Drizzle with chocolate syrup.

Cover and chill for at least 4 hours (overnight preferred) to firm up.

Just before serving, garnish with more banana and strawberry slices, whipped cream, maraschino cherries, nuts, and additional syrup.

Notes

For less browning, toss bananas in lemon or pineapple juice.

Try swapping strawberries for raspberries or peaches.

Use Oreo crust for a chocolate twist or serve in mini jars for individual servings.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American