Heavenly No-Bake Banana Split Cheesecake
A delightful no-bake cheesecake inspired by the classic banana split dessert, perfect for warm days and celebrations.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 1 cup cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Whip until stiff peaks form.
Toppings
- 2 ripe bananas, sliced
- 1/2 cup chocolate syrup
- 1/2 cup crushed pineapple, drained
- 1/2 cup whipped cream for topping Additional for serving.
- to taste Maraschino cherries for garnish
- to taste Chopped nuts for garnish
Instructions
Preparation
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Assembly
- Lay banana slices over the crust. Add crushed pineapple and drizzle chocolate syrup on top.
- Pour the cream cheese mixture over the fruit and spread it evenly.
- Refrigerate for at least 4 hours or until set.
Serving
- Before serving, top with whipped cream, chopped nuts, and maraschino cherries.
- Slice into wedges and serve chilled. You can also add extra whipped cream or fruit as desired.
Notes
Store any leftovers in the refrigerator for up to 3-4 days. Add fresh toppings just before serving.