Description
Indulgent “heavenly no-bake banana split cheesecake” blends classic dessert charm with creamy, cool sophistication. Layers of fruity goodness and silky cream promise delightful spoonfuls that will transport sweet-toothed souls to dessert paradise.
Ingredients
Scale
Dairy and Cream Base:
- 2 (8 ounces) packages cream cheese, softened
- 1 (8 ounces) container whipped topping, thawed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Crust and Dry Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Toppings and Fruit:
- 2 bananas, sliced
- 1/2 cup crushed pineapple, drained
- 1/2 cup maraschino cherries, halved
- 1/4 cup chocolate syrup
- 1/4 cup caramel sauce
- Whipped cream
- Additional banana slices
- Additional maraschino cherries
- Additional chocolate pieces
Instructions
- Transform graham crackers into a foundational layer by combining crumbs with sugar and melted butter, pressing firmly into a 9×9-inch dish to create a compact base. Refrigerate for 15 minutes to solidify.
- Whip cream cheese with powdered sugar and vanilla until achieving a silky, lump-free consistency. Gently incorporate whipped topping to develop a light, airy texture.
- Distribute half of the cream cheese mixture evenly across the chilled crust, creating a smooth initial layer.
- Artfully arrange banana slices, crushed pineapple, and halved maraschino cherries across the cream cheese foundation, ensuring complete coverage.
- Carefully spread remaining cream cheese mixture over the fruit layer, maintaining a uniform surface.
- Embellish the top with elegant drizzles of chocolate and caramel sauces, creating an appetizing design.
- Refrigerate for minimum 4 hours, allowing the dessert to set completely and flavors to meld harmoniously.
- Before serving, crown the cheesecake with whipped cream dollops and decorative garnishes of fresh banana slices, additional cherries, and chocolate fragments for visual appeal.
Notes
- Prevent banana browning by tossing sliced bananas in a bit of lemon juice to maintain their fresh, bright color and prevent oxidation.
- Create a gluten-free version by substituting graham cracker crumbs with crushed gluten-free cookies or almond meal for a similar texture and taste.
- Enhance the flavor profile by using ripe, spotty bananas which provide deeper sweetness and more intense banana flavor compared to perfectly yellow ones.
- Make ahead and freeze for up to two weeks, wrapping tightly in plastic wrap to preserve the cheesecake’s creamy texture and prevent freezer burn.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 311 kcal
- Sugar: 27 g
- Sodium: 164 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.4 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 62 mg