Description
A luscious and creamy no-bake banana split cheesecake layered with a graham cracker crust, sweet cream cheese filling, fresh fruit, and decadent toppings for a dessert that tastes just like a banana split sundae.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 3 medium ripe bananas, sliced
- 1 (20 oz) can crushed pineapple, drained
- 1 cup sliced strawberries
- 1 cup chocolate syrup
- 1/2 cup chopped walnuts or pecans
- Maraschino cherries, for garnish
Instructions
- In a medium bowl, mix graham cracker crumbs and melted butter until evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Chill for at least 20 minutes.
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until the mixture is light and fluffy.
- Spread the cheesecake mixture evenly over the chilled crust.
- Layer sliced bananas evenly over the cream cheese layer, followed by the drained crushed pineapple and sliced strawberries.
- Drizzle the top generously with chocolate syrup.
- Sprinkle chopped nuts over the top and garnish with maraschino cherries.
- Refrigerate for at least 4 hours, or overnight, before serving for best results.
Notes
- To prevent banana slices from browning, lightly toss them in lemon juice before layering.
- You can substitute the graham cracker crust with an Oreo crust for a richer flavor.
- For extra indulgence, drizzle with caramel sauce before serving.
- Keep refrigerated and consume within 3 days for the best taste and texture.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American