No-Bake Banana Split Cheesecake is a nostalgic, crowd-pleasing dessert that captures everything you love about a classic banana split—creamy, fruity, chocolatey, and indulgent—without ever turning on the oven. With layers of silky cheesecake filling, fresh fruit, crunchy nuts, and a buttery graham cracker crust, this dessert feels playful yet luxurious.

This recipe is perfect for warm days, holidays, parties, or anytime you want a show-stopping dessert with minimal effort. The banana-infused cheesecake base is light and fluffy, while the pineapple, strawberries, chocolate chips, and walnuts bring texture and balance. Finished with whipped cream and cherries, it looks just like the iconic ice cream treat—only better.

If you love no-bake desserts that are easy to assemble but impressive to serve, this No-Bake Banana Split Cheesecake deserves a permanent spot in your recipe collection.

Why You’ll Love This Recipe

This cheesecake is a guaranteed hit for all ages. Here’s why it works so well:

• Completely no-bake, perfect for warm weather
• Classic banana split flavors in cheesecake form
• Light, fluffy, and creamy texture
• Easy to make ahead for parties and gatherings
• Beautiful layered presentation
• Customizable with your favorite toppings
• No special baking skills required

Preparation and Chilling Time

This dessert comes together quickly and sets beautifully in the refrigerator.

• Preparation Time: 20 minutes
• Chilling Time: 4 hours
• Total Time: About 4 hours 20 minutes
• Servings: 8–10 slices

Ingredients Overview

This recipe uses simple, familiar ingredients. Cream cheese and whipped cream create a light cheesecake base, while bananas add natural sweetness. Pineapple and strawberries provide freshness, and chocolate chips and walnuts add crunch and richness.

Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Filling

• 16 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 ripe bananas, mashed

Banana Split Layers

• 1 cup pineapple chunks, well drained
• 1 cup fresh strawberries, sliced
• ½ cup chocolate chips
• ¼ cup chopped walnuts

Topping

• Whipped cream
• Maraschino cherries

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer or hand mixer
• Rubber spatula
• Measuring cups and spoons

Additions and Variations

• Drizzle chocolate syrup or strawberry sauce between layers
• Swap walnuts for pecans or peanuts
• Add a layer of sliced bananas instead of mashed for more texture
• Use crushed vanilla wafers instead of graham crackers
• Add shredded coconut for a tropical twist

Step-by-Step Instructions

Prepare the Crust

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Fold in the mashed bananas until evenly incorporated.

Assemble the Cheesecake

Spread half of the banana cheesecake mixture evenly over the prepared crust.
Layer pineapple chunks, sliced strawberries, chocolate chips, and chopped walnuts evenly over the filling.
Carefully spread the remaining cheesecake mixture over the top, smoothing it with a spatula.

Chill

Cover and refrigerate the cheesecake for at least 4 hours, or until fully set and firm.

Finish and Serve

Before serving, top generously with whipped cream and garnish with maraschino cherries.
Release from the springform pan, slice, and serve chilled.

Serving Suggestions

• Serve straight from the refrigerator for best texture
• Garnish each slice with extra fruit or chocolate drizzle
• Perfect for summer parties, potlucks, and birthdays
• Pair with iced coffee or milk for a classic combo

Storage Tips

• Store covered in the refrigerator for up to 3 days
• Not recommended for freezing due to fresh fruit and whipped filling
• Keep fruit well-drained to prevent excess moisture