This Heavenly No‑Bake Banana Split Cheesecake is a luscious dessert that layers creamy banana‑flavored cheesecake filling over a cookie crumb crust, topped with a luscious mix of strawberry, pineapple, and chocolate sauces, plus whipped cream, chopped nuts, and maraschino cherries. It delivers the classic banana split experience in a decadent, easy‑to‑make cheesecake form—no oven required!

Why I Love This Recipe

I love how effortlessly it captures all the fun and flavor of a banana split without baking. The silky cheesecake filling pairs beautifully with fruity sauces and creamy toppings, and it’s perfect for summer gatherings or when I crave something sweet but don’t want to heat up the kitchen.

Ingredients

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

Graham cracker or vanilla wafer crumbs
Unsalted butter, melted
Cream cheese, softened
Mascarpone or sour cream (optional for extra creaminess)
Granulated sugar
Vanilla extract
Ripe bananas, sliced
Heavy cream or cool whip
Strawberry sauce or jam
Pineapple topping (crushed pineapple in syrup)
Chocolate sauce or melted chocolate
Chopped nuts (walnuts or pecans)
Maraschino cherries

Directions

I mix the cookie crumbs with melted butter and press the mixture firmly into the bottom of a springform or tart pan to form the crust.
In a bowl, I beat the cream cheese (and mascarpone or sour cream, if using) with sugar and vanilla until smooth and fluffy.
I gently fold in whipped cream or Cool Whip until the mixture is light and creamy.
I layer banana slices over the crust, then pour or spread the cheesecake filling on top, smoothing it evenly.
I chill the cheesecake in the fridge for at least 4 hours, or ideally overnight, to set properly.
Before serving, I pour strawberry sauce, pineapple topping, and chocolate sauce over the set cheesecake.
I finish with dollops of whipped cream, scatter chopped nuts, and top each slice with a maraschino cherry.

Servings and timing

This recipe makes 8–10 servings, depending on slice size.

Prep time: ~20 minutes
Chill time: Minimum 4 hours (best overnight)
Total time: ~4 hours 20 minutes (active prep only ~20 minutes)

Variations

Cookie base twist: I swap classic crumbs for chocolate wafer crumbs or crushed gingersnaps.
Banana flavor boost: I mash a ripe banana into the filling before folding in whipped cream.
Tropical twist: I substitute pineapple topping with mango puree or passionfruit coulis.
Mini versions: I make individual servings in jars or cups for easy portioning and presentation.

Storage/Reheating

I store leftovers tightly covered in the fridge for up to 3 days. Because it’s no‑bake, reheating isn’t needed—just slice and enjoy chilled. To refresh toppings, I add another swirl of whipped cream and a fresh cherry before serving if needed.

FAQs

What’s the best crust for no‑bake cheesecake?

I find graham cracker or vanilla wafer crumbs mixed with melted butter give the perfect sturdy yet tender crust—no baking required.

Can I use low‑fat cream cheese?

Yes—I sometimes use low‑fat cream cheese, but I stay aware that it can make the filling slightly less silky; folding in extra whipped cream helps compensate.

Can I make it nut‑free?

Absolutely—I simply skip the chopped nuts or substitute with toasted coconut flakes or sprinkles for crunch.

Does it freeze well?

I usually freeze un‑topped slices wrapped in plastic for up to 2 months—then thaw in the fridge before adding sauces and whipped cream for serving.

Can I prepare it on the day of serving?

Yes—if I start early in the day, I can prep everything morning or afternoon and chill for 4 hours; it’s ready just in time for dessert without stress.

Conclusion

I adore this Heavenly No‑Bake Banana Split Cheesecake for capturing banana split nostalgia in a rich, creamy, no‑bake dessert. It’s fun, flavorful, and easy to customize. Whether for a summer party or a family treat, this cheesecake brings all the classic flavors in a delightfully elegant, fuss‑free presentation.