No-Bake Banana Split Cheesecake
A quick and easy dessert that brings the spirit of a classic ice cream sundae to your kitchen without the hassle of baking.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cups powdered sugar
- 1 cups heavy whipping cream
- 1 teaspoon vanilla extract
For the Banana Layer
- 2 pieces ripe bananas, sliced
For the Toppings
- 0.5 cups chocolate syrup
- 0.5 cups crushed pineapples, drained
- to taste Maraschino cherries
- to taste Whipped cream (optional, but recommended!)
Instructions
Preparation
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand. Press this crumb mixture evenly into the bottom of a 9-inch springform pan. Pop it into the fridge for about 10 minutes to set.
- In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth. Continue to whip it until it’s fluffy.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, along with the vanilla extract.
- Remove the crust from the fridge and spread half of the cheesecake filling over it. Layer the sliced bananas on top, followed by the remaining cheesecake mixture. Use a spatula to smooth the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least four hours, or overnight if you can resist.
Toppings
- Once set, drizzle chocolate syrup, crushed pineapple, and whipped cream on top. Crown your creation with maraschino cherries.
Notes
Keep bananas fresh with a bit of lemon juice before layering. This dessert is ideal for making ahead of time, as the flavors meld together over time. Feel free to change up the toppings for variety.