No-Bake Banana Split Cheesecake

Introduction

No-Bake Banana Split Cheesecake is a refreshing, creamy dessert that combines all the flavors of a classic banana split in a rich and indulgent cheesecake form. With layers of banana-flavored cream cheese filling, a crunchy graham cracker crust, and a topping of chocolate, caramel, and cherries, this dessert is a sweet and decadent treat without the need for an oven. It’s the perfect dish for summer gatherings, birthday parties, or whenever you want a no-fuss dessert that’s sure to impress. The blend of smooth cheesecake filling and the iconic banana split toppings will bring back nostalgic memories of the beloved sundae while offering a unique twist.

The History of No-Bake Banana Split Cheesecake

The banana split, a classic American dessert, was invented in 1904 by David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy in Latrobe, Pennsylvania. It quickly gained popularity due to its indulgent combination of banana, ice cream, chocolate, and various toppings. Over the decades, this dessert has been reinterpreted in many forms, including as cakes, pies, and even in the form of frozen yogurt. The No-Bake Banana Split Cheesecake likely evolved from the desire to combine the beloved flavors of a banana split with the creamy texture of cheesecake, all while eliminating the need for baking. No-bake cheesecakes have grown in popularity in recent years due to their ease of preparation and the ability to make them ahead of time, making this dessert an ideal choice for busy bakers.

Ingredients Breakdown

For the Crust:

1. Graham Cracker Crumbs (1 ½ cups): Provides a sweet, crunchy base that complements the creamy filling.
2. Butter (½ cup, melted): Binds the graham cracker crumbs together and adds richness to the crust.
3. Granulated Sugar (¼ cup): Sweetens the crust, balancing the richness of the butter and graham crackers.

For the Cheesecake Filling:

1. Cream Cheese (8 oz, softened): The base of the cheesecake filling, providing a smooth and creamy texture.
2. Sweetened Condensed Milk (1 can, 14 oz): Adds sweetness and a thick, smooth texture to the filling.
3. Banana (1 large, mashed): Gives the cheesecake a fresh banana flavor, making it taste just like a banana split.
4. Vanilla Extract (1 tsp): Enhances the overall flavor of the cheesecake filling.
5. Lemon Juice (1 tbsp): Adds a slight tang to balance the sweetness of the filling and helps prevent the banana from browning.
6. Heavy Cream (1 cup, whipped): Adds fluffiness and lightness to the filling, making it smooth and airy.

For the Toppings:

1. Chocolate Sauce (½ cup): Adds a rich, indulgent layer of chocolate to mimic the classic banana split topping.
2. Caramel Sauce (½ cup): Provides a sweet and buttery layer to complement the banana flavor.
3. Cherries (for garnish): Adds the iconic cherry topping to the cheesecake, just like a banana split.
4. Chopped Nuts (¼ cup, optional): Adds a crunchy texture and nutty flavor, mimicking the chopped nuts often used in a banana split.
5. Sliced Bananas (for garnish): Fresh bananas add an extra burst of banana flavor and a touch of freshness to the dessert.

Step-by-Step Recipe

Step 1: Prepare the Crust

• In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
• Stir until the mixture is well combined and the crumbs are moistened.
• Press the mixture into the bottom of a 9-inch springform pan or pie dish, ensuring it is evenly distributed.
• Refrigerate the crust for at least 30 minutes to allow it to firm up before adding the cheesecake filling.

Step 2: Make the Cheesecake Filling

• In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
• Add the sweetened condensed milk and continue to beat until fully incorporated.
• Add the mashed banana, vanilla extract, and lemon juice to the cream cheese mixture. Mix until smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the banana-cream cheese mixture, ensuring it is well combined without deflating the whipped cream.

Step 3: Assemble the Cheesecake

• Pour the banana cheesecake filling onto the prepared graham cracker crust.
• Smooth the top with a spatula to ensure an even layer.
• Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.

Step 4: Add the Toppings

• Once the cheesecake is set, drizzle the chocolate and caramel sauces over the top.
• Garnish with sliced bananas, chopped nuts (if using), and cherries to mimic the classic banana split topping.

Step 5: Serve and Enjoy

• Slice the cheesecake and serve chilled. Enjoy the sweet, creamy layers and the nostalgic flavors of a banana split in every bite.

Tips for the Perfect No-Bake Banana Split Cheesecake

1. Use Room Temperature Cream Cheese: Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
2. Whip the Cream to Stiff Peaks: Ensure the heavy cream is whipped to stiff peaks before folding it into the mixture for the right texture.
3. Let the Cheesecake Set: Allow the cheesecake to set in the refrigerator for at least 4 hours or overnight. This ensures the filling firms up and holds its shape when sliced.
4. Use Fresh Bananas: For the best flavor and texture, use fresh bananas and add them just before serving to prevent browning.
5. Adjust Sweetness: Taste the cheesecake filling before refrigerating. If you prefer a sweeter cheesecake, you can add a little more sugar or sweetened condensed milk to the mixture.

Variations and Customizations

1. Vegan Version: For a dairy-free version, use coconut cream or cashew cream in place of cream cheese and whipped cream, and make sure to use a vegan graham cracker crust.
2. Add Pineapple: Add pineapple chunks to the cheesecake filling or as a garnish for an added tropical flavor, which complements the banana split theme.
3. Chocolate Graham Cracker Crust: Use chocolate graham crackers instead of regular ones to add extra chocolate flavor to the crust.
4. Frozen Banana Split Cheesecake: Freeze the assembled cheesecake instead of refrigerating it for a frozen version, which is especially refreshing in the summer.
5. Nut-Free Option: Skip the chopped nuts on top for a nut-free version, or replace them with crushed graham crackers for added texture.

Health Considerations and Nutritional Value

This No-Bake Banana Split Cheesecake is a rich, indulgent dessert, so it’s best enjoyed in moderation. Here are some considerations:

• Calories: A slice of this cheesecake contains approximately 350-450 calories, depending on the size and toppings.
• Fat: The dessert is high in fat due to the heavy cream, cream cheese, and peanut butter. To make it lower in fat, use low-fat or light cream cheese and whipped topping.
• Sugar: The cheesecake is quite sweet due to the condensed milk and toppings. If you’re concerned about sugar intake, you can use sugar substitutes or reduce the sugar in the filling.
• Carbs: The graham cracker crust contributes a significant amount of carbs, but you can make a low-carb crust using almond flour or coconut flour for a healthier alternative.
• Gluten-Free Option: Make the crust with gluten-free graham crackers or a nut-based crust to make this dessert gluten-free.

FAQ

Q1: Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. Prepare it a day before you plan to serve it, and store it in the refrigerator overnight to allow it to set properly.

Q2: Can I freeze the No-Bake Banana Split Cheesecake?
Yes, you can freeze the cheesecake. Simply cover it tightly and freeze for up to 1 month. Thaw it in the refrigerator before serving.

Q3: Can I use a different crust?
Yes, you can substitute the graham cracker crust with an Oreo crust or a coconut-based crust for a different flavor profile. Make sure the crust is sturdy enough to hold the cheesecake filling.

Q4: Can I add other fruits?
Yes, you can add other fruits like strawberries or raspberries to the filling or as a topping for a twist on the traditional banana split. Just make sure the fruit is well-drained to prevent sogginess.

No-Bake Banana Split Cheesecake

No-Bake Banana Split Cheesecake combines the beloved flavors of a banana split with a creamy, smooth cheesecake filling and a crunchy graham cracker crust. Easy to make and perfect for summer, this dessert is sure to be a hit at any gathering.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

  

For the Graham Cracker Crust:

• 2½ cups graham cracker crumbs
• ¾ cup unsalted butter melted

For the Cream Cheese Filling:

• 3 packages 8 ounces each cream cheese, softened to room temperature
• 14- ounce can sweetened condensed milk
• 1 tablespoon fresh lemon juice
• 8 ounces Cool Whip thawed

For the Topping:

• 12- ounce can crushed pineapple well drained
• 3 medium bananas sliced
• 1 pint strawberries sliced
• 8 ounces Cool Whip thawed (for topping)
• Maraschino cherries for garnish
• ¼ cup chocolate syrup
• ¼ cup chocolate chips
• ½ cup pecan halves or other nuts of choice

Instructions

 

For the Graham Cracker Crust:

Prepare the crust:

• If you’re using whole graham crackers, pulse them in a food processor until fine crumbs are formed. Alternatively, you can crush them by hand in a sealed plastic bag using a rolling pin.
• Mix the graham cracker crumbs with the melted butter. Stir with a fork until well combined.
• Press the graham cracker mixture into the bottom of two 9-inch pie plates, forming an even crust. Optionally, freeze the crusts while you prepare the filling to set them.

For the Cream Cheese Filling:

Make the filling:

• In a mixing bowl, combine the softened cream cheese with sweetened condensed milk and lemon juice. Whisk together until smooth and well-combined.
• Gently fold in the thawed Cool Whip to make the filling light and fluffy.
• Spread this cream cheese mixture evenly over the prepared graham cracker crusts.

For the Layers:

Layer the fruits:

• Start by layering the well-drained crushed pineapple over the cream cheese filling.
• Add a layer of sliced bananas, followed by sliced strawberries.

Top with Cool Whip:

• Spread an even layer of Cool Whip (or homemade whipped cream) over the top of the pie to cover the fruits and filling completely.

Chill:

• Place the pie in the refrigerator and let it chill for at least 4 hours, or preferably overnight, so it sets and is easier to slice.

For the Decoration:

Add toppings:

• Before serving, drizzle with chocolate syrup, sprinkle chocolate chips, and add the pecan halves on top.
• Garnish with maraschino cherries for a classic touch.

Notes

• Freezing: If you’d like to freeze the cheesecake, follow the instructions until the Cool Whip layer is added. Wrap the pie tightly in plastic wrap and then aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving and add your toppings just before serving.
• Individual Servings: To make individual portions, use mini pie plates, quiche tins, or parfait jars. Layer the graham cracker crumbs loosely in the bottom of each container and proceed with the rest of the recipe.
• Room Temperature Cream Cheese: Ensure your cream cheese is softened to room temperature to ensure a smooth, creamy filling.
• Nuts and Toppings: Feel free to substitute the pecans with walnuts, peanuts, or another nut of your choice. You can also experiment with different toppings like caramel, strawberry, or butterscotch sauce.
• Graham Cracker Crust Options: If you prefer, you can use Nilla wafers instead of graham crackers for the crust, or even opt for a store-bought graham cracker crust to save time.

Keyword No-Bake Banana Split Cheesecake