No Bake Banana Split Cheesecake Recipe

Introduction

This No Bake Banana Split Cheesecake is a delightful twist on the classic banana split dessert. Creamy, fruity, and chocolatey, it combines a cookie crust with a smooth cheesecake filling and fresh fruit toppings for a refreshing, easy-to-make treat.

Ingredients

• 2 cups chocolate cookie crumbs
• 6 tablespoons melted butter
• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping
• 2 bananas, sliced
• 1 cup strawberries, sliced
• 1/2 cup crushed pineapple (optional)
• 1/2 cup chocolate sauce
• 1/4 cup chocolate shavings (optional)
• 10 to 12 maraschino cherries

Instructions

1. Step 1: Crush the chocolate cookies into fine crumbs and mix them thoroughly with the melted butter. Press this mixture evenly into the bottom of a springform pan, then place it in the freezer to set.
2. Step 2: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is completely smooth.
3. Step 3: Gently fold the whipped topping into the cream cheese mixture until it becomes light and fluffy.
4. Step 4: Spread the cheesecake filling evenly over the chilled cookie crust.
5. Step 5: Arrange banana and strawberry slices on top of the filling, adding crushed pineapple if desired for extra sweetness.
6. Step 6: Add an additional layer of whipped topping and decorate with more fruit, maraschino cherries, chocolate sauce, and chocolate shavings as desired.
7. Step 7: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, allowing it to set fully.
8. Step 8: Slice carefully and serve chilled for the best flavor and texture.

Tips & Variations

• Use ripe but firm bananas to maintain a good texture and avoid mushiness within the cheesecake.
• Add fresh fruit toppings like banana and strawberries just before serving to keep them vibrant and fresh.
• Try substituting the chocolate cookie crust with graham cracker crumbs for a different flavor profile.
• For a richer chocolate experience, drizzle extra chocolate sauce when serving.

Storage

Store the banana split cheesecake covered in the refrigerator for up to 3 days. Keep any additional fruit toppings separate and add them fresh when serving. Reheat is not recommended; serve the cheesecake chilled to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of whipped topping?

Yes, you can substitute whipped topping with homemade or store-bought whipped cream, but it may be less stable and could affect the cheesecake’s firmness slightly.

How do I prevent the bananas from browning?

To keep banana slices from browning, lightly toss them in lemon juice before placing them on the cheesecake. Adding fruit toppings right before serving also helps maintain their fresh appearance.

No Bake Banana Split Cheesecake Recipe

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★★★★★

4.8 from 62 reviews

This No Bake Banana Split Cheesecake is a delightful and refreshing dessert that combines the classic flavors of a banana split with creamy cheesecake and a crunchy chocolate cookie crust. Perfect for warm days, this easy-to-make dessert requires no baking and is loaded with fresh bananas, strawberries, pineapple, and rich chocolate toppings. It’s a crowd-pleaser that’s both elegant and simple to prepare.

• Author: Lisa
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups chocolate cookie crumbs
• 6 tablespoons melted butter

Filling

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping

Toppings

• 2 bananas, sliced (preferably ripe but firm)
• 1 cup strawberries, sliced
• 1/2 cup crushed pineapple (optional)
• 1/2 cup chocolate sauce
• 1/4 cup chocolate shavings (optional)
• 10 to 12 maraschino cherries

Instructions

1. Prepare the crust: Crush the chocolate cookies into fine crumbs and mix them thoroughly with the melted butter. Press this mixture evenly into the bottom of a springform pan to form a firm crust. Place it into the freezer to set.
2. Make the filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture becomes smooth and creamy.
3. Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until it is light, fluffy, and well combined.
4. Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled cookie crust, smoothing the top with a spatula.
5. Add fruit toppings: Arrange the sliced bananas, strawberries, and optional crushed pineapple evenly over the filling layer.
6. Decorate: Add additional whipped topping on top if desired, then decorate with more fresh fruit slices, maraschino cherries, drizzle chocolate sauce generously over the top, and sprinkle with chocolate shavings if using.
7. Chill: Place the assembled cheesecake in the refrigerator and chill for at least 4 hours or preferably overnight to set properly.
8. Serve: Remove from the springform pan, slice carefully, and serve cold for the best flavor and texture.

Notes

• Use ripe but firm bananas to ensure they hold up well and provide the best texture in the cheesecake.
• For freshest fruit presentation, add fruit toppings just before serving if possible.
• Freezing the crust initially helps it to set firmly, providing a sturdy base for the cheesecake.
• This dessert is perfect for warm weather and can be customized with your favorite fruits or toppings.

Keywords: No Bake Cheesecake, Banana Split Dessert, Easy Cheesecake, No Bake Dessert, Chocolate Cookie Crust, Fruit Toppings, Summer Dessert