Description
A creamy, no-bake cheesecake layered with bananas and classic split toppings. Perfect for summer, it combines graham cracker crust, airy filling, and fresh fruits for a rich, fruity dessert.
Ingredients
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
2 medium bananas, sliced
1 cup crushed pineapple, drained
1 cup sliced strawberries
1/2 cup chocolate syrup
1/2 cup chopped nuts (peanuts or walnuts)
Maraschino cherries
Instructions
Mix graham cracker crumbs, sugar, and melted butter for crust
Press crust mixture into a 9-inch springform pan
Refrigerate crust briefly
Beat cream cheese until smooth
Add powdered sugar and vanilla, mix well
Whip heavy cream until stiff peaks form
Fold whipped cream into cream cheese mixture
Arrange banana slices over crust
Spread cheesecake filling over bananas
Refrigerate for 4 hours or overnight
Spread crushed pineapple on top
Arrange strawberries on pineapple
Drizzle chocolate syrup, sprinkle nuts, and garnish with cherries
Transfer to serving platter and slice
Notes
Ensure cream cheese is softened before mixing
Use non-dairy alternatives for vegan version
Refrigerate leftovers for up to 3 days
- Prep Time: 20
- Category: Featured
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg