Why You’ll Love This Recipe

This Refreshing No-Bake Banana Split Cheesecake is everything you love about the classic ice cream treat, transformed into a creamy, sliceable dessert. It’s cool, fruity, and irresistibly smooth, with layers of banana-flavored cheesecake, a buttery crumb crust, and a bright strawberry swirl on top. Since there’s no oven required, it’s perfect for warm weather, busy schedules, or anytime you want a show-stopping dessert without the hassle of baking.

Preparation and Cooking Time

Prep Time: 30 minutes
Cooking Time: 0 minutes
Chilling Time: 6 hours (overnight recommended)
Total Time: About 6 hours 30 minutes
Servings: 10–12 slices
Calories: Approximately 380–420 kcal per slice

Ingredients Overview

This cheesecake uses simple, fresh ingredients to create big flavor. Mashed ripe bananas give the filling natural sweetness and a creamy texture, while whipped cream keeps it light and airy. The homemade strawberry topping adds a fresh, slightly tangy contrast that balances the richness of the cheesecake beautifully.

Ingredients

For the Crust

• 1½ cups digestive or graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar

For the Cheesecake Filling

• 2 ripe bananas, mashed
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream, cold

For the Strawberry Swirl or Topping

• 1½ cups fresh strawberries, chopped
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Small saucepan
• Knife or skewer for swirling

Additions and Variations

Classic Banana Split Add-Ons

• Drizzle with chocolate sauce before serving
• Add crushed pineapple (well-drained) as a topping
• Sprinkle chopped peanuts for crunch

Flavor Variations

• Swap strawberries for raspberries or cherries
• Add mini chocolate chips to the filling

Crust Options

• Use vanilla wafers instead of graham crackers
• Add a pinch of cinnamon to the crust mixture

Step-by-Step Instructions

Make the Crust

Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl. Stir until evenly blended. Press firmly into the bottom of a 9-inch springform pan, packing it down with the bottom of a glass. Place in the refrigerator to chill while preparing the filling.

Prepare the Strawberry Topping

In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for 6–8 minutes until the berries soften and release their juices. For a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes. Remove from heat and allow to cool completely.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add the sugar, mashed bananas, vanilla extract, and lemon juice. Mix until fully combined and silky.

Whip and Fold

In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the banana cream cheese mixture until light and fluffy, being careful not to overmix.

Assemble the Cheesecake

Pour the banana cheesecake filling over the chilled crust and smooth the top. Spoon the cooled strawberry sauce over the surface and swirl gently with a knife for a marbled effect, or spread it evenly as a topping.

Chill and Set

Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, until fully set.

Serving Suggestions

Serve chilled for the best texture and flavor. Garnish with fresh strawberries, chocolate drizzle, or chopped nuts. If adding banana slices, place them on just before serving to prevent browning.

Helpful Tips

Use very ripe bananas for maximum flavor. Chill the cheesecake overnight for cleaner slices. Run your knife under warm water and wipe it clean between cuts for neat presentation.

Storage Notes

Store covered in the refrigerator for up to 3 days. This cheesecake is best enjoyed fresh, as banana flavor and color are at their peak within the first couple of days.

Refreshing no-bake banana split cheesecake

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• Author: Sophia

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Ingredients

Scale 1x2x3x

• For the crust:
• 1 ½ cups digestive or graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• For the cheesecake filling:
• 2 ripe bananas, mashed
• 16 oz (2 packages) cream cheese, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream, cold
• For the strawberry swirl/topping:
• 1 ½ cups fresh strawberries, chopped
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

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Instructions

Make the crust:

1. Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Stir until well blended and press firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it down evenly. Place in the fridge to chill while you prepare the filling.

Make the strawberry topping:

1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 6–8 minutes until the strawberries break down and release their juices. If you’d like it thicker, stir in the cornstarch slurry and cook for 1–2 more minutes. Let it cool completely.

Prepare the cheesecake filling:

1. In a large bowl, beat the softened cream cheese until smooth and creamy (about 2–3 minutes). Add the sugar, mashed bananas, vanilla, and lemon juice. Mix until fully combined and silky.

Whip the cream:

1. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the banana-cream cheese mixture. Fold just until smooth and fluffy.

Assemble the cheesecake:

1. Pour the banana cheesecake filling over the chilled crust and smooth the top. Gently spoon the cooled strawberry sauce over the surface, then use a knife or skewer to swirl it slightly for a marbled look. (Alternatively, spread the sauce as a topping without swirling.)

Chill and set:

1. Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.

Serve:

1. Once set, remove the cheesecake from the springform pan, slice with a warm knife, and serve chilled. Garnish with fresh banana slices or strawberries if desired—but add banana slices just before serving to prevent browning!