No Bake Banana Split Cheesecake Recipe

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

Add some homemade Whipped Cream to the top of this sweet treat! Try our banana split cheesecake bars or my delicious sopapilla cheesecake recipe for easy dessert making.!

Why This Banana Split Cheesecake is Best

Growing up, we always had ice cream on Friday nights. 

I would always choose Heath Blizzard or Butterfinger Blizzard. And my dad always had a Banana Split Sundae. 

I would look at his giant bowl of deliciousness and think “NEXT TIME, that’s what I’m getting!!!”

But then the next week, I couldn’t do it. I couldn’t try something new and take the chance on if I would like it.

Well, fast forward to adulthood, it turns out I love Banana Splits.

And making this Easy Banana Split Cheesecake recipe is the highlight of summer.

It is layer upon layer of deliciousness.

• An easy, buttery graham cracker crust.
• We used our tried and true no bake cheesecake recipe as the base.
• Fresh sliced bananas and strawberries and pineapple.
• Topped with whipped cream, hot fudge, nuts and a cherry!

Love pie? Today’s banana split pie is just for you!

Ingredient Notes

• Graham Cracker Crumbs – These are used to make the crust. Make them yourself by crushing whole graham crackers until finely ground. Or buy a box of crumbs at the store that are ready to use.
• Cream Cheese – Room temperature cream cheese is softer and easier to blend with the other ingredients for a smooth, creamy filling. Full-fat cream cheese sold in a block (not the tub) will yield the best texture and flavor.
• Fruit – We topped the pie with sliced bananas, strawberries and canned crushed pineapple. And don’t forget the cherry on top!
• Cool Whip – This is spread over the fruit toppings. You can swap it out for real whipped cream if preferred. Or make our homemade cool whip!
• Chocolate Syrup – A must for topping any banana split! Use our homemade chocolate syrup for best results or you can swap in store-bought. Or use hot fudge if you prefer.

How to Make Banana Split Cheesecake

Make the crust.

• Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
• You’ll need two pie plates for today’s cheesecake.

Make the cheesecake filling.

• In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip.
• Spread cream cheese mixture over graham cracker crusts.

Add the fruit.

• Top the cheesecake with crushed pineapple or pineapple chunks.
• Layer with sliced bananas and strawberries.

Finish the toppings.

• Spread Cool Whip (or homemade whipped cream) over the top. Decorate with chocolate chips.
• Refrigerate pies for at least 4 hours or overnight for best flavor and texture. When ready to serve, sprinkle with toasted pecans, drizzle with chocolate syrup (or hot fudge) and add a maraschino cherry on each slice. ENJOY!

More Banana Split Desserts

I just so happen to be obsessed with banana split desserts.

• The most amazing cake I’ve ever made is this Banana Split Cake. Two banana cake layers, one chocolate cake layer…all the fruit and whipped cream in a beautiful layer cake!
• Want something unique? Try making this easy Banana Split Fudge recipe. It will be the hit at your next party!

More Easy Dessert Recipes:

• Caramel Corn
• Chocolate Cheesecake Recipe
• Avalanche Krispie Treats
• Banana Pudding Recipe
• Peanut Butter Cookies
• Pumpkin Cheesecake

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

SaveSaved Pin Print

Banana Split Cheesecake Recipe

5 from 12 votes

By: Aimee

Easy Banana Split Cheesecake is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Cook Time: 10 minutes minutes

Total Time: 4 hours hours 25 minutes minutes

Servings: 16 servings

Ingredients 

1x2x3x

• ▢ 2½ cups graham cracker crumbs
• ▢ ¾ cup unsalted butter melted
• ▢ 3 packages cream cheese (8 ounce each), softened to room temperature
• ▢ 14 ounce can sweetened condensed milk
• ▢ 1 Tablespoon fresh lemon juice
• ▢ 8 ounce Cool Whip, thawed
• ▢ 12 ounce can crushed pineapple well drained
• ▢ 3 medium bananas sliced
• ▢ 1 pint strawberries sliced
• ▢ 8 ounce cool whip thawed
• ▢ maraschino cherries
• ▢ ¼ cup chocolate syrup
• ▢ ¼ cup chocolate chips
• ▢ ½ cup pecan halves

Save this Recipe?

Enter your email and we’ll send the recipe straight to your inbox!

Email *

Save Recipe

Instructions 

• Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
• Preheat oven to 375 degrees F.
• In a food processor, pulse graham crackers until fine crumbs. Add melted butter and mix with a fork.
• Press into the bottom of two 9-inch pie plates. Set aside (you can freeze the crusts while making the filling).
• In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip. Spread cream cheese mixture over graham cracker crusts.
• Layer with crushed pineapple, bananas, and sliced strawberries.
• Spread Cool Whip (or homemade whipped cream) over the top. Chill in refrigerator for 4 hours, or overnight.
• Decorate with chocolate chips, pecans, and cherries.

Notes

• Freeze: After assembling the cheesecake, up to the point of adding Cool Whip, wrap the top of the cheesecake in plastic wrap. Then completely wrap cheesecake in aluminum foil. Freeze cheesecake for up to one month for best flavor. Thaw in refrigerator overnight before serving. Top with hot fudge, nuts, and cherry right before serving.
• Make individual size servings by using mini pie plates, quiche tins, or parfait jars. Just put the graham cracker crumbs in the bottom of the jars loosely.
• Use softened, room temperature cream cheese for the creamiest, smoothest filling.
• Be sure to chill for at least 4 hours so you can easily slice the pie. Overnight is really best if you have the time!
• Nuts – Feel free to swap the pecan halves with walnuts, peanuts or another favorite nutty topping. Or leave it off if you need a nut-free dessert.
• Topping substititions – Feel free to switch up the toppings based on your preferences for banana splits. Caramel, strawberry and butterscotch sauce would all be delicious on this cake too!
• Graham cracker crust – Check out all our tips and tricks for how to make a graham cracker pie crust for this recipe. You could also use Nilla Wafers or substitute a store-bought graham cracker crust if you prefer.
• See blog post for more recipe tips and tricks.

Nutrition

Serving: 1slice, Calories: 469kcal, Carbohydrates: 53g, Protein: 4g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 9g, Cholesterol: 52mg, Sodium: 228mg, Fiber: 2g, Sugar: 40g

Course: Cheesecake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Easy Pie Recipes

Easy Chocolate Meringue Pie Recipe

Easy Caramel Cream Pie

Lemon Chiffon Pie

Lemon Chess Pie