Dreamy & Easy No-Bake Chilled Banana Split Cheesecake
Capture the classic diner banana split flavors in a dreamy, creamy no-bake cheesecake. This easy-to-make dessert is perfect for sharing and requires no oven time!
Equipment
- Medium bowl
- 9-inch springform pan
- Large bowl
- Electric mixer
- rubber spatula
- Sharp knife
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs about 10-12 full graham cracker sheets
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted
For the Filling
- 2 cups cream cheese softened, full-fat block
- 1 cup powdered sugar confectioners' sugar
- 1 tsp vanilla extract pure
- 1.5 cups heavy cream cold
For the Toppings
- 2 ripe bananas thinly sliced
- 0.25 cup maraschino cherries drained
- 0.25 cup chocolate syrup
- 0.25 cup crushed pineapple drained
Instructions
- Step 1: Prep the Crust. In a medium bowl, combine your graham cracker crumbs, granulated sugar, and the melted butter. Mix until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop this into the fridge while you get started on the filling.
- Step 2: Beat the Cream Cheese Mixture. In a large bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until completely smooth and creamy, scraping down the sides as needed.
- Step 3: Whip the Cream. In a separate, clean bowl, pour in the cold heavy cream. Beat on high speed until stiff peaks form.
- Step 4: Combine Gently. Take about half of your whipped cream and add it to the cream cheese mixture. Using a rubber spatula, gently fold it in. Add the remaining whipped cream and gently fold until just combined and no streaks remain.
- Step 5: Assemble the Base. Pull your chilled crust out of the fridge. Carefully spoon the cream cheese filling evenly over the top of the graham cracker crust. Smooth it out into a nice, even layer.
- Step 6: Add Those Banana Split Toppings! Arrange your thinly sliced banana pieces all over the top of the filling. Scatter the drained maraschino cherries and the very well-drained crushed pineapple evenly. Drizzle the chocolate syrup generously over everything.
- Step 7: Chill, Chill, Chill! Cover the pan loosely with plastic wrap and pop the whole thing back into the refrigerator. It needs at least 4 hours to set up properly; overnight is even better.
- Step 8: Slice and Serve. When ready to enjoy, carefully remove the sides of the springform pan. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between slices. Serve it up cold.
Notes
Tips for Success: Use softened full-fat cream cheese for a smooth filling. Be careful not to overbeat the cream cheese or heavy cream. Gently fold in the whipped cream to maintain airiness. Drain fruit toppings very well to prevent a watery cheesecake. Allow sufficient chilling time (at least 4 hours, preferably overnight) for proper setting. A springform pan makes serving easier.
Storage: Keep leftover cheesecake covered tightly in the refrigerator for 3-4 days. Freezing with fruit toppings is not recommended as the texture changes significantly.
FAQs: A soft filling is usually due to insufficient chilling or not whipping heavy cream to stiff peaks. You can use an 8-inch pan for a taller cheesecake (requires more chilling) or a 10-inch for a thinner one. A pie plate also works but slicing will be messier. The assembled cheesecake is best made the day before or the morning of serving (no more than 2 days ahead due to fresh fruit). Full-fat block cream cheese is recommended over reduced-fat for best texture and setting.