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No-Bake Banana Split Cheesecake

A deliciously creamy no-bake cheesecake layered with fresh bananas, strawberries, and a drizzle of chocolate—perfect for quick gatherings and summer days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Sweet
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • ⅓ cup ⅓ cup granulated sugar
  • ½ cup ½ cup unsalted butter, melted
For the Cheesecake Filling
  • 16 oz 16 oz cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup heavy whipping cream
For the Topping
  • 2 ripe 2 ripe bananas, sliced
  • 1 cup 1 cup strawberries, hulled and sliced or use store-bought strawberry topping
  • Chocolate sauce drizzle
  • Whipped cream (store-bought or homemade)
  • Chopped nuts for garnish (optional)

Method
 

Make the Crust
  1. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan.
Prepare the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add in the powdered sugar and vanilla extract, blending well.
Whip the Cream
  1. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Assembly Time
  1. Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap and chill in the fridge for at least 4 hours, or overnight.
Add the Toppings
  1. Once set, remove the cheesecake from the fridge. Arrange the banana slices and strawberries on top, drizzling with chocolate sauce and adding dollops of whipped cream. Optionally sprinkle with chopped nuts.
Serve and Enjoy
  1. Carefully release the springform pan and slice the cheesecake. Serve immediately.

Notes

To prevent browning, toss banana slices in lemon juice before adding them to the cheesecake. This recipe is versatile—feel free to swap strawberries for blueberries. Store leftovers covered in the fridge for up to 3 days, adding fresh bananas and whipped cream just before serving.