These No Bake Banana Split Cheesecake Bars just might be the best dessert. Delicious rich cheesecake with no oven needed, and topped with all the fruit, chocolate, and whipped cream!
If you love our banana split pie, today’s dessert will be right up your alley! For a unique treat, try our banana split fudge. The flavors will make you feel like you’re on vacation!
A Banana Split Style Dessert
No matter how much you love them, serving real banana splits at a party or gathering isn’t always practical.
These no-bake banana split cheesecake bars have all the decadence of a banana split sundae without the potential sticky mess of melting ice cream.
- It’s a banana split meets no bake cheesecake bar!
- Easy no-bake recipe that’s perfect for summer.
- Perfect cream cheese filling topped with bananas, strawberries, nuts and pineapple.
- A drizzle of chocolate syrup and cherry on top sends these bars over the top!
Ingredients You’ll Need
We love the simplicity of the ingredients for today’s no bake banana split bars.
- Graham cracker crust is homemade with graham cracker crumbs, butter and pecans.
- Cream cheese forms the base for the cheesecake filling. Use blocks of real, full fat cream cheese for best results.
- Sweetened condensed milk sweetens the cream cheese and gives the cheesecake center a soft but sliceable consistency.
- Lemon juice adds a zesty tang to the sweet cheesecake!
- Cool whip is beaten with the cream cheese and condensed milk to make the cheesecake fluffier and creamier. You can use my homemade stabilized whipped cream if you prefer.
- Fruit: Sliced banana and strawberries are a must. We also added crushed canned pineapple.
- Toppings: We topped these banana split bars with chopped pecans (learn how to toast pecans), chocolate syrup and maraschino cherry halves just before serving.
How to Make Banana Cheesecake Bars
- Make the Crust. Press it in the 13×9 baking dish.
- We’ve added pecans to give a salty texture to our crust.
- Beat the filling.
- Pour the cheesecake layer over the crust. Use the back of a spoon to spread the mixture evenly over the whole graham cracker layer.
- Add fruit and cool whip. Arrange the sliced bananas, drained pineapple and strawberry slices over the cheesecake layer. Now spread cool whip over the fruit.
- Chill. Refrigerate the cheesecake bars for at least four hours.
- Add final toppings. Once the cheesecake layer is set, it’s time to add the toppings! Sprinkle chopped nuts, chocolate chips and maraschino cherries over the bars.
Finally, drizzle them with 2 tablespoons of chocolate syrup before slicing and serving!
Tips and Tricks
Once you learn how to make no bake banana split cheesecake bars, it’s easy to customize them with different toppings.
- Swap the pecans for chopped peanuts or almonds.
- Replace half–or all–of the chocolate syrup with caramel or butterscotch sundae syrup instead.
- Use fresh pineapple in place of canned.
- Try chocolate sprinkles on top in place of the chocolate chips!
Whatever toppings you love on your banana split will be delicious on these cheesecake bars!
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Banana Split Dessert Recipe
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 15 full crackers
- ½ cup chopped pecans
- ¼ cup unsalted butter melted
For the Filling:
- 3 packages cream cheese, softened 8 ounce each
- 1 can sweetened condensed milk 14 ounce
- 1 Tablespoon fresh lemon juice
- 8 ounce Cool Whip thawed
For the toppings:
- 1 can Crushed Pineapple, drained 12 ounce
- 3 large bananas sliced
- 8 ounce strawberries sliced
- 8 ounce Cool Whip thawed
- ½ cup mini chocolate chips
- ½ cup pecan halves
- 8 maraschino cherries halved
- 2 Tablespoons chocolate syrup
Instructions
- For the crust, combine graham crackers and pecans in food processor. Process until crumbs. Add melted butter. Press into bottom of 13×9 baking dish.
- For the filling, beat cream cheese with sweetened condensed milk and lemon juice for 3-5 minutes, until smooth and creamy. Fold in 8oz Cool Whip. Pour over graham crust.
- Top with drained pineapple, sliced bananas and strawberries. Spread Cool Whip over berries.
- Refrigerate 4 hours or overnight. When ready to serve, sprinkle with chocolate chips and pecans. Top with cherries and drizzle with chocolate syrup. ENJOY.
Notes
- Swap the pecans for chopped peanuts or almonds.
- Replace half–or all–of the chocolate syrup with caramel or butterscotch sundae syrup instead.
- Use fresh pineapple in place of canned.
- Store banana split bars for 3 days in refrigerator. Or freeze in airtight container for up to 3 months.
- Make in advance! These banana split dessert bars are perfect to make the day before.
- Try chocolate sprinkles on top in place of the chocolate chips!
Nutrition
Banana Split Cheesecake Bars are layered with decadent sundae toppings with a nutty graham cracker crust! No one will suspect just how easy it is to make this impressive no-bake dessert.
I’ve never been one for surprises. Would you consider giving the name of the recipe on the first page of your blog (preferably with a picture), instead of having to click to the next page to find out what you’ve made?
do you ever make desserts that are sugar free like with stevia without erythrol?
I don’t test my recipes with sugar free alternatives.
Banana Split & Cheesecake- Who could ask for anything more? This puts the best of both worlds into one dessert and for this I cannot wait to make it. I always forget how much I love cheesecake until I see it or read about it. Thanks for the post!
You’re welcome. ENJOY 🙂