Heavenly No-Bake Banana Split Cheesecake: A Creamy, Dreamy Summer Dessert

This Heavenly No-Bake Banana Split Cheesecake takes all the nostalgic flavors of a classic banana split and transforms them into an indulgent, sliceable dessert that’s as beautiful as it is delicious. Layers of velvety cheesecake, ripe bananas, crushed pineapple, and juicy strawberries rest on a buttery graham cracker crust, all topped with whipped cream, chocolate drizzle, and cherries. I made this one warm weekend when I didn’t want to turn on the oven, and it instantly became a family favorite. Every bite feels like summer—sweet, creamy, fruity, and absolutely refreshing. The best part? It’s no-bake, so it’s perfect for hot days or quick make-ahead desserts that still impress.

Why You’ll Love This Recipe

This cheesecake combines the richness of a creamy no-bake filling with the fruity freshness of a banana split. It’s easy to assemble, doesn’t require any baking, and looks stunning when served. Each layer brings something special—the buttery crust, smooth cheesecake, fresh fruit, and decadent toppings all come together in perfect harmony. You’ll love how simple it is to make and how elegant it looks when sliced. It’s ideal for potlucks, birthdays, or any time you want a show-stopping dessert with minimal effort.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Each ingredient plays a key role in building this creamy, layered masterpiece. Here’s what you’ll need:

Graham cracker crumbs – The foundation of the cheesecake. Mix them with melted butter and a touch of sugar for a buttery, firm crust that complements the creamy layers beautifully.

Butter – Binds the crust together and adds richness. Melted butter gives the crust that perfect, slightly crisp texture.

Cream cheese – The heart of the filling. It provides the signature cheesecake creaminess and tang. Make sure it’s softened before mixing for a smooth texture.

Sugar – Sweetens the cheesecake base and balances the tanginess of the cream cheese.

Whipped topping or heavy cream – Adds lightness and fluffiness to the cheesecake layer. Fold it in gently to keep the filling airy.

Vanilla extract – Enhances the flavor of the cream cheese mixture, adding warmth and depth.

Bananas – Freshly sliced bananas give the pie its classic flavor and pair perfectly with the creamy filling.

Crushed pineapple (drained) – Adds tropical sweetness and moisture, complementing the bananas beautifully.

Strawberries – Fresh strawberries layered on top bring color, brightness, and juicy sweetness.

Chocolate syrup – Drizzled on top for that true banana split experience. You can also use hot fudge for a thicker drizzle.

Chopped nuts – Optional, but they add crunch and a hint of saltiness that balances the sweetness. Walnuts or peanuts work great.

Maraschino cherries – The classic finishing touch—bright, sweet, and nostalgic.

Directions

Start by preparing the crust. Mix graham cracker crumbs with melted butter and a tablespoon of sugar. Press the mixture firmly into the bottom of a 9×13-inch pan or a springform pan. Chill in the refrigerator while you prepare the filling.

In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and mix well. Gently fold in the whipped topping until fully incorporated and fluffy.

Spread the cheesecake filling evenly over the chilled crust. Layer with sliced bananas, followed by drained crushed pineapple, and then a layer of sliced strawberries.

Spread an additional layer of whipped topping over the fruit. Drizzle with chocolate syrup, sprinkle chopped nuts on top, and finish with maraschino cherries.

Refrigerate for at least 4 hours or until fully set. Slice and serve chilled for the perfect creamy, fruity bite.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 10–12 people.
Preparation time: 25 minutes
Chilling time: 4 hours
Total time: 4 hours 25 minutes

Storage/reheating

Keep your banana split cheesecake covered and refrigerated for up to 3 days. For longer storage, freeze for up to 1 month—just thaw in the fridge before serving. Since it’s a no-bake dessert, it’s best enjoyed cold. Avoid reheating, as that will melt the creamy layers.

Variations and Customizations

Chocolate Crust Twist
Use crushed chocolate cookies instead of graham crackers for a richer, more indulgent base.

Peanut Butter Banana Split Cheesecake
Add a swirl of peanut butter into the cheesecake layer for a nutty, salty balance to the sweetness.

Tropical Delight
Add shredded coconut or swap strawberries for mango for a fun tropical variation.

Mini Cheesecakes
Make individual servings in mason jars or cupcake liners—perfect for parties and picnics.

Healthier Option
Use reduced-fat cream cheese and light whipped topping for a lighter version that still tastes amazing.

Extra Fruity Layer
Add blueberries or raspberries along with the strawberries for a berry-loaded twist.

Oreo Banana Split Cheesecake
Top with crushed Oreos before serving for an added crunch and chocolate flavor.

Vegan Version
Use dairy-free cream cheese, coconut whipped cream, and plant-based butter for a vegan-friendly treat.

FAQs

1. Can I make this dessert ahead of time?

Yes, it’s ideal for making a day ahead since it needs time to chill and set.

2. Do I need to bake the crust?

No, this is a no-bake recipe, though baking the crust for 8 minutes can make it slightly firmer if you prefer.

3. Can I use fresh whipped cream instead of whipped topping?

Yes, homemade whipped cream gives a lighter, richer texture. Just whip heavy cream with a bit of sugar before folding it in.

4. How do I prevent the bananas from browning?

Toss sliced bananas in a little lemon juice before layering them to keep them fresh-looking.

5. Can I freeze banana split cheesecake?

Yes, freeze it tightly wrapped for up to a month. Thaw overnight in the refrigerator before serving.

6. Can I use canned fruit instead of fresh?

Yes, but be sure to drain it very well to avoid excess moisture.

7. How long should it chill before serving?

At least 4 hours, but overnight is best for a perfectly firm texture.

8. Can I use a pie dish instead of a 9×13 pan?

Yes, but you may need to divide the filling into two pies depending on depth.

9. What nuts work best for topping?

Walnuts or peanuts are classic, but pecans or almonds add a nice twist too.

10. How can I make it look more decorative?

Pipe whipped cream along the edges and top each slice with a cherry for a bakery-style presentation.

Conclusion

This Heavenly No-Bake Banana Split Cheesecake is everything you love about a banana split, reimagined into a creamy, dreamy cheesecake that requires zero baking. The combination of rich cheesecake filling, fresh fruit, and nostalgic toppings makes it both refreshing and indulgent. Perfect for summer gatherings, birthdays, or anytime you want to impress without turning on the oven, this dessert is guaranteed to steal the show. One bite, and you’ll understand why it’s called heavenly.

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