The First Time I Made This Heavenly No-Bake Banana Split Cheesecake

The first time I made this Heavenly No-Bake Banana Split Cheesecake, my daughter had just come home from summer camp with a big smile and an even bigger appetite. We had strawberries in the fridge, bananas on the counter going soft (the best kind for desserts, in my opinion), and a can of pineapple just waiting to be opened. The day was hot one of those lazy July afternoons when the last thing you want is to turn on the oven. So I rolled up my sleeves, pulled out Grandma’s old mixing bowl, and started layering love into a dish.

I didn’t expect it to become a family tradition, but that’s exactly what happened. Now, every summer, when the fruit stands are overflowing and the kitchen feels like a sauna, we make this cheesecake. It’s creamy like your favorite diner-style cheesecake, sweet and fruity like a banana split sundae, and best of all completely no-bake. Just the way a summer dessert should be.

So if you’re here looking for an easy banana split dessert that feels homemade, nostalgic, and just plain delicious, this no-bake banana split cheesecake is it. And trust me, once you try it, it’ll be your go-to easy summer dessert for every warm-weather celebration.

Why This No-Bake Banana Split Cheesecake Will Win Everyone Over

There’s something magical about combining the flavors of a classic banana split with the creamy decadence of a no-bake cheesecake. It’s like getting the best of both worlds rich, cool, and comforting. But what makes this recipe really stand out isn’t just the flavor (though it’s out-of-this-world good). It’s the simplicity.

Note: The full list with exact measurements will be found in the recipe card at the end of the article.

No oven. No water bath. No complicated steps or fancy equipment. If you can stir, layer, and chill, you can make this no-bake cheesecake. It’s that easy.

And it’s a showstopper! Whether you’re serving this banana split cheesecake at a family BBQ, bringing it to a potluck, or making it just because it’s Tuesday and you deserve something sweet, it’ll turn heads and make taste buds dance.

Plus, this recipe is loaded with all the flavors we grew up loving bananas, strawberries, crushed pineapple, whipped topping, and a buttery graham cracker crust. And don’t even get me started on the drizzle of chocolate syrup and the cherries on top. It’s not optional. It’s the final touch that makes people say, “Wow, did you really make this?”

The Must-Have Ingredients for This No-Bake Banana Split Cheesecake

Here’s everything you’ll need to make this no-bake banana cheesecake dessert, with a few notes straight from my heart (and my grandma’s kitchen wisdom).

▢ 2 cups graham cracker crumbs (about 1 ½ sleeves)
– Use honey graham crackers if you can. They give the crust a subtle sweetness that’s just right.

▢ ¾ cup white sugar
– Don’t skip this! It sweetens the crust and balances the tangy cheesecake layer.

▢ 1 stick butter, melted
– Real butter only, please. Margarine won’t give the same richness.

▢ 2 (8-ounce) packages cream cheese, softened
– Let it sit out for at least 30 minutes. Softened cream cheese blends smoother and gives that silky texture we love in no-bake cheesecakes.

▢ 1½ cups confectioners’ sugar
– This blends beautifully into the cream cheese and adds that soft, creamy sweetness without any grittiness.

▢ 4 ripe bananas, diced
– Go for bananas with brown spots! That’s when they’re the sweetest and most flavorful.

▢ 1 cup strawberries, diced
– Use fresh, in-season strawberries for best flavor. Frozen will work in a pinch, but drain them well.

▢ 1 (20-ounce) can crushed pineapple, drained
– Press the pineapple with the back of a spoon to remove extra juice too much liquid will make the layers soggy.

▢ 1 (16-ounce) container frozen whipped topping, thawed
– Let it thaw in the fridge, not the counter. It stays fluffier and blends better.

▢ ¼ cup chopped peanuts
– Roasted and lightly salted peanuts add just the right crunch and balance out the sweetness.

▢ ¼ cup chocolate syrup
– A classic banana split deserves a generous drizzle of chocolate. Don’t hold back.

More tasty ideas: The Banana-Strawberry Cheesecake Fantasy That Brings My Family to the Table

▢ 12 to 16 maraschino cherries, drained
– They make it pretty and fun, and what’s a banana split without cherries on top?

Step-by-Step Instructions for the Best Banana Split Cheesecake

I like to call this recipe “layered joy,” because that’s what it is. Each step builds flavor and texture until you’ve got something that feels like a celebration in every bite.

1. Start with the crust: In a food processor, pulse the graham crackers, sugar, and melted butter until everything looks like damp sand. (No food processor? No problem. A zip-top bag and rolling pin work just fine.) Press this mixture firmly into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup to get a nice, even layer. Pop it in the fridge while you prep the filling it’ll firm up and hold everything together.
2. Make the cheesecake layer: In a medium bowl, beat the softened cream cheese with the confectioners’ sugar until smooth and creamy. You want it silky, not lumpy. Spread this over the chilled crust in an even layer. Take your time it’s the base of everything!
3. Add the fruit: Scatter the diced bananas, strawberries, and drained pineapple evenly over the cream cheese layer. It’s okay if it looks a little rustic. That’s part of the charm.
4. Top with whipped topping: Spread the thawed whipped topping gently over the fruit. Use a spatula and light hands you don’t want to smash the fruit.
5. Garnish with love: Drizzle with chocolate syrup (get artistic if you want zigzags, spirals, swirls!), then sprinkle on the chopped peanuts. Finish with those shiny maraschino cherries right on top.
6. Chill: Refrigerate for at least 4 hours, but overnight is best. The flavors meld, the crust sets, and the whole dessert becomes one beautiful, sliceable dream.
7. Serve cold: This dessert is happiest when it’s cold from the fridge. Slice into squares and serve with a big smile.

More tasty ideas: Timeless Strawberry Rhubarb Pie

Anna’s Tips for Making This No-Bake Cheesecake Even Better

• Want a thicker crust? Add an extra half-sleeve of graham crackers and a tablespoon more butter.
• Make it ahead: This banana split cheesecake is perfect for prepping the night before a party. It tastes even better the next day.
• Switch up the fruit: Don’t be afraid to get creative. Blueberries, raspberries, even kiwi slices work beautifully. Just make sure they’re not too juicy.
• Go nut-free? Skip the peanuts or replace them with crushed graham crackers or mini chocolate chips for crunch without allergens.
• Serving a crowd? Double the recipe and use a large sheet pan. Trust me, there won’t be leftovers.

SEO Tips Baked Into This Recipe (So You Don’t Have To)

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Google wants useful, friendly, human-written content. That’s what this is.

More tasty ideas: The Peanut Butter Cheesecake Donut That Changed Our Sunday Mornings

FAQ

Can I make this no-bake banana split cheesecake ahead of time?
Yes! It’s actually better when it sits overnight. The layers firm up and the flavors marry beautifully.

Can I use homemade whipped cream instead of store-bought topping?
Absolutely. Whip 2 cups of heavy cream with 2 tablespoons of powdered sugar and a splash of vanilla until soft peaks form. Use immediately.

What’s the best way to store leftovers?
Keep it tightly covered in the fridge for up to 3 days. The bananas may darken slightly, but it still tastes amazing.

Can I freeze this dessert?
I don’t recommend freezing it the fruit gets watery and the texture suffers. Stick to refrigerating.

Is this recipe gluten-free?
Only if you use gluten-free graham crackers. Everything else is naturally gluten-free, but double-check your chocolate syrup and whipped topping labels just in case.

Can I leave out the peanuts?
Of course. You can skip them or sub with crushed cookies, chocolate chips, or even toasted coconut.

The Final Word From My Kitchen to Yours

This Heavenly No-Bake Banana Split Cheesecake isn’t just a dessert it’s a slice of comfort, a sweet little moment of joy you can share with the people you love. It’s the kind of dish that brings everyone back to the table, forks in hand and eyes wide with anticipation. Every time I make it, I’m reminded why I started cooking in the first place: to bring happiness to the people around me, one bite at a time.

This no-bake banana cheesecake is sunshine in a pan. It’s perfect for birthdays, backyard BBQs, baby showers, or those long summer nights when the kitchen is too hot and the cravings are real. It’s cool, creamy, and packed with all the classic banana split flavors ripe bananas, juicy strawberries, sweet pineapple, fluffy whipped topping, crunchy peanuts, a drizzle of chocolate syrup, and those bright red cherries that make everyone smile.

And best of all? There’s no oven required. Just real ingredients, a few simple steps, and a whole lot of love. That’s my kind of recipe.

If you give this banana split dessert a try, I hope it becomes a favorite in your home too. Tag me in your photos, send me your tweaks, and let me know who you shared it with those stories make my day.

Because at the end of the day, it’s not just about the cheesecake. It’s about the memories we create around it.

Now go make something sweet you’ve earned it.

Heavenly No-Bake Banana Split Cheesecake

This easy no-bake banana split cheesecake combines a buttery graham cracker crust, fluffy cream cheese filling, and layers of sweet bananas, strawberries, pineapple, whipped topping, and cherries. A perfect summer dessert that’s fun, fruity, and totally oven-free!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chill Time 4 hours hrs

Total Time 20 minutes mins

Course Dessert, No-Bake

Cuisine American

Servings 12 slices

Equipment

• 9×13-inch Baking Dish
• Medium Mixing Bowl
• Spatula
• Electric mixer or whisk
• Food processor (optional)

Ingredients

  

Crust

• 2 cups Graham cracker crumbs about 1 ½ sleeves
• 0.75 cup White sugar
• 1 stick Butter, melted unsalted recommended

Filling

• 16 ounces Cream cheese, softened 2 (8-ounce) packages
• 1.5 cups Confectioners’ sugar
• 4 medium Bananas, diced ripe with some brown spots
• 1 cup Strawberries, diced fresh preferred
• 20 ounces Crushed pineapple, drained canned
• 16 ounces Frozen whipped topping, thawed such as Cool Whip

Toppings

• 0.25 cup Chopped peanuts lightly salted, optional
• 0.25 cup Chocolate syrup for drizzling
• 12 to 16 Maraschino cherries, drained

Keyword banana dessert, banana split cheesecake, banana split dessert, easy cheesecake recipe, fruit dessert, no-bake cheesecake, summer dessert