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.
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.