Introduction

Remember those glorious days, gathered around a big table, digging into a classic banana split? The perfect mix of creamy ice cream, sweet fruit, drippy chocolate, and that little red cherry on top? Ah, pure joy! Well, today I’m bringing you all those nostalgic flavors in a ridiculously easy, no-bake cheesecake form. Forget the oven, forget complicated steps – this Heavenly No-Bake Banana Split Cheesecake is pure sunshine in a pan. It’s so simple, you might just find yourself making it every week!

Why You’ll Love This Recipe

Fast: Minimal prep time means you can get this chilling in no time!
Easy: Seriously, if you can stir and fold, you can make this. No baking required!
Giftable: Make it in a pretty dish and take it to a potluck or share with a neighbor. Everyone loves a homemade treat!
Crowd-pleasing: Who can resist the classic combination of banana split flavors piled high on a creamy cheesecake? It’s always a hit!

Ingredients

Gathering your ingredients is the first step to this sweet escape! Here’s what you’ll need:

Crust:

2 cups graham cracker crumbs: About one standard box of graham crackers, finely crushed. You can use a food processor or put them in a bag and roll with a pin!
1/2 cup unsalted butter, melted: Makes everything come together perfectly.
1/4 cup granulated sugar: Just a touch of sweetness for the base.

Cheesecake Layer:

2 (8-ounce) packages cream cheese, softened: Make sure it’s truly soft at room temperature for a smooth, lump-free filling!
1 cup powdered sugar: Also known as confectioners’ sugar, it dissolves beautifully into the creamy base.
1 teaspoon vanilla extract: A little bit of warmth and classic flavor.
1 (8-ounce) tub whipped topping (like Cool Whip), thawed: The secret to that light, airy, no-bake texture. Make sure it’s fully thawed in the fridge.

Toppings:

3-4 bananas, sliced: Fresh, ripe bananas are a must!
1 (20-ounce) can crushed pineapple, drained: Drain it really, really well to prevent a soggy top.
1 cup strawberries, sliced: Bright red and fresh, just like a real banana split!
1/2 cup chocolate syrup: For that essential drippy chocolate goodness.
1/2 cup chopped walnuts or pecans: Adds a lovely crunch.
Maraschino cherries, for garnish: The iconic finishing touch!

How to Make It

Alright, let’s get this deliciousness assembled! It’s easier than tying your shoes, I promise.

1. First things first, let’s make that simple crust. Grab a medium bowl and combine your graham cracker crumbs, melted butter, and granulated sugar. Give it a good stir until it looks like wet sand. Now, pour this mixture into the bottom of a 9-inch pie plate or a 9-inch springform pan. Use the bottom of a glass or a measuring cup to firmly press the mixture down evenly. You want a nice, compact crust.

2. Time for the creamy filling! In a large bowl, take your softened cream cheese and beat it with an electric mixer (or good old-fashioned elbow grease) until it’s super smooth and fluffy. No lumps allowed here!

3. Add the powdered sugar and vanilla extract to the cream cheese. Keep beating until everything is perfectly combined and creamy.

4. Now for the magic ingredient: the thawed whipped topping! This is where we get that lovely light texture. Gently, oh so gently, fold the whipped topping into the cream cheese mixture using a spatula. Don’t beat it! Just fold it in until there are no white streaks left. This keeps the filling light and airy.

5. Carefully spoon or pour this heavenly cheesecake filling over your prepared graham cracker crust in the pan. Spread it out evenly with your spatula so it’s nice and smooth on top.

6. Time to add the banana split fun! Arrange your sliced bananas, well-drained crushed pineapple, and sliced strawberries all over the top of the cheesecake filling. Make it look pretty!

7. Now for the finishing touches before chilling. Drizzle that luscious chocolate syrup generously over the fruit layers. Then, sprinkle the chopped walnuts or pecans over everything for that classic crunch.

8. Cover the cheesecake (plastic wrap works great!) and pop it into the refrigerator. This is the most important step! It needs at least 4-6 hours to firm up, but honestly, overnight is best if you can wait. This is when all those flavors meld together and the cheesecake sets perfectly.

9. Just before you’re ready to slice and serve, add a maraschino cherry (or a few!) on top of each slice or scattered over the whole cake for that classic banana split look. Enjoy!

Substitutions & Additions

One of the great things about this recipe is how forgiving and adaptable it is! Here are a few ideas to make it your own:

Crust Variations: Instead of graham crackers, try crushed Nilla Wafers, shortbread cookies, or even chocolate cookies for a different twist.
Nut-Free: Simply omit the walnuts or pecans if allergies are a concern.
Extra Toppings: Want more banana split fun? Add a drizzle of caramel sauce, a sprinkle of mini chocolate chips, shredded coconut, or even a dollop of extra whipped cream just before serving.
Different Fruits: While banana, pineapple, and strawberries are classic, you could experiment with other fruits like sliced peaches, kiwi, or blueberries, though the “banana split” vibe might change a bit!

Tips for Success

Making this is super straightforward, but a few little tips can ensure it turns out perfectly every time:

Softened Cream Cheese is Key: Seriously, let your cream cheese sit out for an hour or two until it’s truly soft. Cold cream cheese will lead to lumps in your filling.
Drain Pineapple Well: Squeeze out as much liquid as you can from the crushed pineapple. Excess moisture can make the top layer watery.
Press Crust Firmly: A well-pressed crust holds together better when you slice it.
Chill Time is Non-Negotiable: Don’t rush the chilling! The time in the fridge is essential for the cheesecake filling to set up properly and be sliceable. Overnight is always the best bet.
Prep Ahead: You can make the crust and the cheesecake filling a day ahead and chill them separately. Assemble the cheesecake, add toppings, and chill for the final set the day you plan to serve it.

How to Store It

Got leftovers? (Highly unlikely, but just in case!).

Keep the cheesecake covered tightly with plastic wrap or aluminum foil in the refrigerator.
It will stay fresh for about 3-5 days, although the bananas might start to brown a little over time. It will still taste delicious!
I don’t recommend freezing this cheesecake once assembled, especially with the fresh fruit toppings, as the texture can change when thawed.

FAQs

Got questions? I’ve got answers!

Q: Can I use a springform pan instead of a pie plate?
A: Absolutely! A 9-inch springform pan works beautifully and makes serving slices extra easy.

Q: Can I use homemade whipped cream instead of store-bought whipped topping?
A: You can, but the stability of the cheesecake filling might vary. Store-bought whipped topping has stabilizers that help the no-bake filling set firmly. If using homemade, make sure it’s whipped to stiff peaks and gently folded in.

Q: How long does it really need to chill?
A: While 4-6 hours is the minimum to be able to slice it, chilling overnight (8+ hours) results in a much firmer, more stable cheesecake that holds its shape better.

Q: What if my cream cheese isn’t soft?
A: If you’re in a hurry, you can carefully and briefly microwave the unwrapped blocks on 50% power for about 15-30 seconds, just until slightly pliable, not melted. But letting it sit at room temp is always the best method.

Easy No-Bake Banana Split Cheesecake Recipe

Bring back nostalgic banana split flavors in a ridiculously easy, no-bake cheesecake form. This Heavenly No-Bake Banana Split Cheesecake is pure sunshine in a pan, simple enough to make every week and perfect for sharing.

Print Recipe Pin Recipe

Prep Time 20

Equipment

Medium bowl For crust
9-inch pie plate or 9-inch springform pan For assembly
Food processor or bag and rolling pin For crushing graham crackers
Measuring cup or glass bottom For pressing crust
Large bowl For filling
Electric mixer or spatula For beating cream cheese
Spatula For folding and spreading
Plastic wrap or aluminum foil For covering

Ingredients

Crust

2 cups graham cracker crumbs About one standard box of graham crackers, finely crushed.
0.5 cup unsalted butter, melted
0.25 cup granulated sugar

Cheesecake Layer

2 packages cream cheese, softened 8-ounce; Make sure it’s truly soft at room temperature for a smooth, lump-free filling!
1 cup powdered sugar Also known as confectioners’ sugar, it dissolves beautifully into the creamy base.
1 teaspoon vanilla extract
1 tub whipped topping (like Cool Whip), thawed 8-ounce; The secret to that light, airy, no-bake texture. Make sure it’s fully thawed in the fridge.

Toppings

3 bananas, sliced 3-4; Fresh, ripe bananas are a must!
1 can crushed pineapple, drained 20-ounce; Drain it really, really well to prevent a soggy top.
1 cup strawberries, sliced Bright red and fresh, just like a real banana split!
0.5 cup chocolate syrup For that essential drippy chocolate goodness.
0.5 cup chopped walnuts or pecans Adds a lovely crunch.
Maraschino cherries For garnish; The iconic finishing touch!

Instructions

Grab a medium bowl and combine your graham cracker crumbs, melted butter, and granulated sugar. Give it a good stir until it looks like wet sand. Now, pour this mixture into the bottom of a 9-inch pie plate or a 9-inch springform pan. Use the bottom of a glass or a measuring cup to firmly press the mixture down evenly.
In a large bowl, take your softened cream cheese and beat it with an electric mixer (or good old-fashioned elbow grease) until it’s super smooth and fluffy.
Add the powdered sugar and vanilla extract to the cream cheese. Keep beating until everything is perfectly combined and creamy.
Gently, oh so gently, fold the thawed whipped topping into the cream cheese mixture using a spatula. Just fold it in until there are no white streaks left.
Carefully spoon or pour this heavenly cheesecake filling over your prepared graham cracker crust in the pan. Spread it out evenly with your spatula so it’s nice and smooth on top.
Arrange your sliced bananas, well-drained crushed pineapple, and sliced strawberries all over the top of the cheesecake filling. Make it look pretty!
Drizzle that luscious chocolate syrup generously over the fruit layers. Then, sprinkle the chopped walnuts or pecans over everything for that classic crunch.
Cover the cheesecake and pop it into the refrigerator. It needs at least 4-6 hours to firm up, but overnight is best.
Just before you’re ready to slice and serve, add a maraschino cherry (or a few!) on top of each slice or scattered over the whole cake for that classic banana split look.

Notes

Softened Cream Cheese is Key: Let your cream cheese sit out for an hour or two until it’s truly soft.
Drain Pineapple Well: Squeeze out as much liquid as you can from the crushed pineapple.
Press Crust Firmly: A well-pressed crust holds together better when you slice it.
Chill Time is Non-Negotiable: The time in the fridge is essential for the cheesecake filling to set up properly and be sliceable. Overnight (8+ hours) is best.
Prep Ahead: You can make the crust and the cheesecake filling a day ahead and chill them separately. Assemble the cheesecake, add toppings, and chill for the final set the day you plan to serve it.
Storage: Keep covered tightly in the refrigerator for about 3-5 days. Bananas may brown over time. Freezing is not recommended once assembled.