Heavenly No Bake Banana Split Cheesecake

So you’re craving a banana split and cheesecake, but you’re too lazy (or sane) to spend hours baking, water-bathing, and babysitting a cake that might crack anyway? Same. That’s why this heavenly no bake banana split cheesecake exists—it’s basically dessert royalty in sweatpants. Creamy cheesecake filling, layers of fresh fruit, whipped cream, chocolate drizzle, cherries on top… and zero oven drama. Honestly, it’s the love child of a classic ice cream sundae and a cheesecake, and yes—it’s as glorious as it sounds.

Table of Contents

Why This Recipe is Awesome

Zero oven required. No preheating, no guessing if it’s “set,” no stress. Just chill (literally).
It looks fancy AF. People will think you spent hours in the kitchen, when really you spent 15 minutes assembling layers and then went back to Netflix.
It’s idiot-proof. Even I didn’t mess it up—and I once burned instant noodles.
Banana split nostalgia. Strawberries, bananas, pineapple, chocolate, whipped cream, cherries… basically the dessert lineup of your childhood summers, all hanging out in one pan.
Customizable. Want more fruit? Do it. Don’t like pineapple? Skip it. Feel like adding sprinkles? Live your best life.

PIN IT

Ingredients You’ll Need

For the crust:

Graham cracker crumbs (2 cups): The classic cheesecake base. Or swap in Oreos if you’re feeling rebellious.
Unsalted butter (½ cup, melted): The magic glue. Margarine technically works… but let’s not.
Granulated sugar (¼ cup): Sweetens up the crust, so it’s more dessert and less cardboard.

For the filling:

Cream cheese (16 oz, softened): The creamy star of the show.
Powdered sugar (1 cup): Smooth sweetness—because gritty cheesecake is a crime.
Vanilla extract (2 tsp): A few drops of happiness.
Whipped topping or homemade whipped cream (2 cups): Fluffy goodness to lighten everything up.

For the toppings (aka the party):

Bananas (2–3, sliced): Duh.
Pineapple tidbits (1 cup, drained): Optional, but classic.
Strawberries (1 cup, sliced): Sweet and fresh.
Chocolate syrup: Because banana splits without chocolate are just fruit salad.
Whipped cream (extra, for topping): You know you want it.
Maraschino cherries: The crown jewels.
Optional extras: Nuts, sprinkles, crushed cookies… basically edible confetti.

Step-by-Step Instructions

Make the crust. Mix graham cracker crumbs, melted butter, and sugar in a bowl until it looks like sandy happiness. Press firmly into a 9×13 pan. Toss it in the fridge while you make the filling.
Whip the filling. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping gently. (Think “clouds,” not “cement mixer.”)
Spread the filling. Pour the cheesecake mixture over the chilled crust. Smooth it out like you’re icing a cake on Instagram.
Layer the fruit. Add sliced bananas, strawberries, and pineapple right on top. This is your banana split moment—don’t skimp.
Decorate. Drizzle chocolate syrup like you’re an artist, add whipped cream, and top with maraschino cherries. Sprinkle on extras if you’re extra.
Chill. Refrigerate for at least 3 hours (overnight if you can resist). It needs time to set so it slices neatly.
Serve. Cut, plate, and bask in the glory of your creation. Bonus points if you pretend it was “so much work.”

Common Mistakes to Avoid

Skipping the chill time. Sorry, but this isn’t a grab-and-go situation. If you don’t let it set, you’ll have cheesecake soup.
Using overripe bananas. Save those for banana bread. Mushy brown bananas make your cheesecake look… questionable.
Overbeating the filling. Don’t go Hulk-mode. Gentle folding keeps it fluffy instead of gummy.
Forgetting to drain pineapple. Unless you want a soggy cheesecake puddle.

Alternatives & Substitutions

Crust swaps: Oreos, vanilla wafers, or even pretzels for a salty twist. (Trust me, salty-sweet is chef’s kiss.)
Fruit choices: Not into pineapple? Toss it. Want blueberries? Go wild. This is your playground.
Dairy-free: Vegan cream cheese + coconut whipped cream totally works. Flavor’s a little different, but still dreamy.
Healthier-ish version: Use Greek yogurt instead of some cream cheese. It’s tangier, but hey—you can pretend it’s healthy.
Nutty twist: Add crushed peanuts or almonds on top to mimic the classic sundae vibe.

FAQ (Frequently Asked Questions)

Q: Can I make this ahead of time?

Absolutely! In fact, it’s better the next day once everything sets. Just keep it chilled and covered.

Q: How long does it last in the fridge?

Around 3–4 days. But honestly? It’ll be gone long before then.

Q: Can I freeze it?

Yep! Slice it, wrap individual pieces, and freeze. It’s basically banana-split ice cream bars at that point.

Q: Do I have to use a 9×13 pan?

Nope. You can make it in a springform pan for a “fancier” cheesecake look, or even individual cups for party servings.

Q: Can I skip the pineapple?

Of course. But then it’s technically just a banana-strawberry split. Still tasty though.

Q: Can I use real whipped cream instead of Cool Whip?

Yes! Just whip up some heavy cream with sugar. IMO, it tastes better, but Cool Whip is easier if you’re lazy (no judgment).

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Final Thoughts

And there you go—heavenly no bake banana split cheesecake that’s basically summer vacation in dessert form. No oven, no stress, just layers of creamy, fruity, chocolatey happiness in every bite.

Now go make it, chill it, and impress your friends, your family, or just yourself (no shame in eating half a pan solo). Trust me—you’ve earned this one.

Want me to also whip up a quick-print recipe card version (prep time, servings, ingredients, steps) that you could stick on the fridge or share?