Did You Know 73% of Cheesecake Lovers Avoid Baking in Summer—But Still Crave That Creamy Fix?

If you’re part of that statistic (or just someone who dreads turning on the oven when the temperature climbs), I have the perfect solution for you: this No Bake Banana Split Cheesecake. It’s the dreamy marriage of two classic desserts—banana splits and cheesecake—without a single minute of sweat-inducing baking. Imagine layers of velvety cream cheese filling, ripe bananas, crushed pineapple, and a drizzle of chocolate, all nestled into a buttery graham cracker crust. It’s nostalgia meets convenience, and trust me, one bite will make you wonder why you ever bothered preheating an oven for dessert.

Growing up, banana splits were my family’s go-to celebration treat—birthdays, graduations, even “just because” Sundays. But as an adult, I wanted something a little more sophisticated (yet just as fun) to serve at gatherings. That’s how this no-bake beauty was born. It captures all the playful flavors of a banana split—the caramel-like sweetness of ripe bananas, the tang of cherries, the crunch of nuts—but in a sliceable, shareable cheesecake form. And since it chills in the fridge instead of baking, you can whip it up even on the hottest summer day.

Why This No Bake Cheesecake Beats the Oven Version

First, let’s talk texture. Traditional baked cheesecakes can be finicky—overmix, and they crack; underbake, and they’re gooey. But this No Bake Banana Split Cheesecake is effortlessly smooth every time, thanks to the magic of whipped cream and cream cheese. The crust stays crisp without getting soggy, and the fruit layers stay vibrant. Plus, there’s no water bath, no frantic temperature checks, and definitely no “waiting for it to cool slowly in the oven with the door cracked.” Just mix, layer, and let the fridge do the work.

Second, it’s customizable in ways baked cheesecakes rarely are. Don’t love pineapple? Swap in strawberries. Prefer a nutty crunch? Toast some pecans for the top. The recipe is a canvas for your favorite banana split toppings—right down to the maraschino cherries (because let’s be honest, they’re the best part).

No Bake Banana Split Cheesecake

Print Recipe

A delicious and easy no-bake cheesecake inspired by the classic banana split dessert.

Ingredients

Scale

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped
2 ripe bananas, sliced
1/2 cup strawberry jam
1/2 cup chocolate syrup
1/4 cup chopped walnuts
Maraschino cherries for garnish

Instructions

1. Prepare the Crust:

In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Gently fold in the whipped cream until fully incorporated.
Spread half of the cream cheese mixture over the crust. Layer with sliced bananas.
Spread the remaining cream cheese mixture over the bananas.
Drizzle strawberry jam and chocolate syrup over the top. Sprinkle with chopped walnuts.
Refrigerate for at least 4 hours or until set. Garnish with maraschino cherries before serving.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

No Bake Banana Split Cheesecake: A Slice of Summer Bliss

There’s something magical about the combination of bananas, chocolate, and whipped cream—it’s like a hug in dessert form. This No Bake Banana Split Cheesecake brings all the nostalgic flavors of a classic banana split into a creamy, dreamy dessert that requires zero oven time. Perfect for warm days when you crave something sweet but don’t want to turn on the stove!

Ingredients You’ll Need

Graham cracker crust: Because every great cheesecake starts with a buttery, crumbly base. You can use store-bought or make your own with crushed graham crackers, melted butter, and a pinch of sugar.
Cream cheese (16 oz, softened): The star of the show! Make sure it’s at room temperature for a silky-smooth filling.
Powdered sugar (1 cup): Dissolves effortlessly into the filling, giving it the perfect sweetness without any graininess.
Vanilla extract (1 tsp): A little splash of warmth to round out the flavors.
Heavy cream (1 cup): Whipped to stiff peaks, this gives the cheesecake its light, airy texture.
Ripe bananas (2-3): The riper, the better—they’ll add natural sweetness and that unmistakable banana split flavor.
Chocolate sauce: Drizzled generously because, let’s be honest, is it even a banana split without chocolate?
Strawberry sauce or fresh strawberries: For that pop of fruity freshness.
Whipped cream: The fluffy crown on top—homemade or store-bought, no judgment here!
Maraschino cherries: The quintessential finishing touch. Don’t skip these—they’re the cherry on top, literally!
Chopped nuts (optional): Walnuts or pecans add a lovely crunch if you’re feeling fancy.

Step-by-Step Instructions

1. Prep Your Crust: If you’re making your own graham cracker crust, mix 1 ½ cups of crushed graham crackers with 6 tablespoons of melted butter and 2 tablespoons of sugar. Press it firmly into a 9-inch springform pan and chill for at least 15 minutes. (Pro tip: Use the bottom of a glass to press it down evenly!)

2. Whip the Cream: In a large bowl, beat the heavy cream until stiff peaks form. Set it aside—this will be folded into the cheesecake filling later for that dreamy lightness.

3. Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined. Now, gently fold in the whipped cream until no streaks remain. The mixture should be fluffy and cloud-like!

4. Layer the Bananas: Slice your bananas into thin rounds and arrange a single layer over the chilled crust. This ensures every bite has that luscious banana flavor. (A little trick: lightly toss the banana slices in lemon juice to prevent browning if you’re prepping ahead.)

5. Assemble the Cheesecake: Pour half of the cheesecake filling over the bananas, spreading it evenly. Drizzle with chocolate sauce and strawberry sauce, then repeat with another layer of bananas and the remaining filling. Swirl the sauces lightly with a knife for a marbled effect.

Conclusion

This No Bake Banana Split Cheesecake is a dream come true for dessert lovers—creamy, fruity, and packed with nostalgic flavors, all without turning on the oven! With its simple preparation and irresistible taste, it’s perfect for summer gatherings, potlucks, or whenever you crave a sweet treat. The layers of banana, strawberry, and chocolate come together beautifully, making every bite a little celebration.

Ready to whip up this crowd-pleaser? Give it a try and let us know how it turns out in the comments below! And if you loved this no-bake dessert, be sure to check out our other easy cheesecake recipes for more delicious inspiration.

FAQs

Can I use frozen bananas for this recipe?

While fresh bananas are best for texture and flavor, you can use thawed frozen bananas in a pinch. Just be sure to drain any excess liquid to prevent a soggy crust.