Did You Know 73% of Cheesecake Lovers Avoid Baking in Summer? Here’s the Perfect Fix

Picture this: It’s a sweltering summer afternoon, and your sweet tooth is begging for something creamy, dreamy, and downright indulgent. But the thought of turning on the oven? Absolutely unthinkable. That’s where this No Bake Banana Split Cheesecake swoops in like a dessert superhero—cool, effortless, and packed with all the nostalgic flavors of your favorite ice cream sundae. No sweating over a water bath or fretting about cracks in your custard. Just pure, unadulterated joy in every bite.

I stumbled upon this gem during one of those “I need dessert NOW” moments last July. The bananas on my counter were begging to be used, and a jar of maraschino cherries winked at me from the pantry. What unfolded was a luscious, layered masterpiece that tastes like summer vacation in a slice—banana-infused cream cheese, crushed pineapple, chocolate drizzle, and a buttery graham cracker crust that crumbles just right. The best part? It chills while you lounge by the fan, and the compliments? Well, those are guaranteed.

Now, let’s talk about the magic of no-bake cheesecakes. Unlike their traditional counterparts, they’re forgiving, flexible, and foolproof—no temperamental eggs or fussy baking times. This version leans into the playful spirit of a banana split, with whipped cream swirls and a sprinkle of chopped nuts for crunch. It’s the kind of dessert that makes guests gasp, “You MADE this?” while secretly hoping you’ll send leftovers home with them.

No Bake Banana Split Cheesecake

Print Recipe

A delicious and easy no-bake cheesecake with the flavors of a classic banana split.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
1/2 cup melted butter
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
2 ripe bananas, sliced
1/2 cup crushed pineapple, drained
1/2 cup chopped strawberries
1/4 cup chocolate syrup
1/4 cup chopped nuts (optional)
Maraschino cherries for garnish

Instructions

1. Prepare the Crust:

In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan and refrigerate for 15 minutes.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Spread half of the cream cheese mixture over the crust. Layer with banana slices, crushed pineapple, and chopped strawberries.
Top with the remaining cream cheese mixture. Drizzle with chocolate syrup and sprinkle with chopped nuts if desired.
Refrigerate for at least 4 hours or overnight. Garnish with maraschino cherries before serving.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

No Bake Banana Split Cheesecake

There’s something magical about the combination of bananas, chocolate, and whipped cream—it’s like a little slice of childhood nostalgia in every bite. This No Bake Banana Split Cheesecake is my playful twist on the classic dessert, bringing all those beloved flavors together in a creamy, dreamy, no-fuss treat. Perfect for warm days when you crave something sweet but don’t want to turn on the oven!

Ingredients You’ll Need

Graham cracker crust: 1 ½ cups graham cracker crumbs (about 10-12 sheets), because every great cheesecake starts with a buttery, crunchy base.
Butter: 6 tablespoons, melted—this binds the crust and adds that rich, toasty flavor we all love.
Cream cheese: 16 ounces (2 blocks), softened to room temperature. Pro tip: Let it sit out for at least 30 minutes for the creamiest texture!
Powdered sugar: 1 cup, sifted to avoid lumps and ensure silky smooth filling.
Vanilla extract: 1 teaspoon, because a little vanilla makes everything taste like home.
Heavy cream: 1 cup, cold. Whipped to stiff peaks, this gives the cheesecake its light, airy texture.
Bananas: 2 ripe (but firm) ones, sliced. Choose bananas with just a few speckles for the best flavor and texture.
Chocolate sauce: ½ cup, for drizzling. Homemade or store-bought—either works beautifully!
Strawberry sauce or jam: ¼ cup, for that classic banana split fruity touch.
Whipped cream: Extra for topping, because can you ever have too much?
Maraschino cherries: A handful, for garnish. They’re the cherry on top—literally!
Chopped nuts (optional): A sprinkle of walnuts or peanuts adds a lovely crunch.

Let’s Make It Step by Step

Step 1: Prepare the Crust

In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan—I like to use the back of a measuring cup to get it nice and compact. Pop it in the fridge to set while you work on the filling.

Step 2: Whip the Cream

In a large mixing bowl, beat the cold heavy cream until stiff peaks form. This usually takes about 3-4 minutes with an electric mixer. Be careful not to overmix, or you’ll end up with butter (though that’s not the worst mistake to make!). Set the whipped cream aside for now.

Step 3: Make the Cheesecake Filling

In another large bowl, beat the softened cream cheese until smooth and creamy—no lumps allowed! Add the powdered sugar and vanilla extract, mixing until fully combined. Now, gently fold in the whipped cream in two additions, using a spatula to keep the mixture light and fluffy.

Step 4: Layer the Goodness

Take the crust out of the fridge and spread half of the cheesecake filling over it. Arrange a single layer of banana slices on top, then drizzle with half of the chocolate sauce and strawberry sauce. Repeat with the remaining filling, bananas, and sauces. This double layer ensures every bite is packed with flavor!

Conclusion

This No Bake Banana Split Cheesecake is the ultimate dessert for anyone who loves the classic flavors of a banana split but wants a fuss-free, no-bake treat. With layers of creamy cheesecake, fresh bananas, crushed pineapple, and a decadent chocolate drizzle, it’s a showstopper that requires minimal effort. Perfect for summer gatherings, potlucks, or just indulging at home, this dessert is sure to impress.

Ready to whip up this delightful dessert? Give it a try and let us know how it turns out in the comments below! And if you’re craving more no-bake treats, check out our collection of easy no-bake desserts for more inspiration.

FAQs

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. Simply prepare it as directed, cover it tightly, and store it in the refrigerator for up to 2 days before serving. Add the whipped cream and toppings just before serving for the freshest taste.

Can I use frozen bananas instead of fresh?

We recommend using fresh bananas for the best texture and flavor. Frozen bananas can become mushy when thawed, which might affect the consistency of your cheesecake. If you must use frozen, make sure to drain any excess liquid before layering.

How do I prevent the crust from getting soggy?

To keep your crust crisp, make sure to press it firmly into the pan and let it chill for at least 15 minutes before adding the filling. You can also lightly brush the crust with melted chocolate before adding the cheesecake layer—this creates a barrier that helps prevent sogginess.

Can I substitute the cream cheese with a dairy-free alternative?

Yes! Dairy-free cream cheese works well in this recipe. Just make sure it’s a brand that sets properly when chilled. You may need to adjust the sweetness slightly, as some dairy-free options can be tangier than traditional cream cheese.

What other toppings can I use?

Feel free to get creative! Chopped nuts, maraschino cherries, caramel sauce, or even a sprinkle of crushed graham crackers would be delicious additions. The beauty of this dessert is that you can customize it to your taste.