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Heavenly No Bake Banana Split Cheesecake Recipe

Heavenly No Bake Banana Split Cheesecake - A Creamy, Crowd-Pleasing Treat

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the crust: 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine sea salt
  • For the cheesecake filling: 16 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3/4 cup plain Greek yogurt or sour cream
  • 1 1/2 cups heavy whipping cream, cold
  • For the fruit layer and toppings: 3 ripe but firm bananas, sliced
  • 1 cup strawberries, hulled and sliced
  • 1 cup pineapple tidbits, well drained (fresh or canned)
  • 1/2 cup mini chocolate chips or chocolate sauce for drizzling
  • 1/3 cup chopped peanuts or walnuts (optional)
  • Whipped cream for topping (optional)
  • Maraschino cherries for garnish
  • Optional add-ins: 2 tablespoons lemon juice to brush on bananas to prevent browning
  • 1 teaspoon almond extract for the filling if you like a bakery-style note

Instructions
 

  • Prep the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides for easier release.
  • Make the crust. In a bowl, mix graham crumbs, sugar, and salt. Stir in melted butter until the mixture looks like damp sand. Press firmly into the pan in an even layer, moving some up the sides if you like. Chill for 15 minutes.
  • Beat the cream cheese. In a large bowl, beat softened cream cheese, powdered sugar, vanilla, and salt until smooth and fluffy, about 2 minutes. Scrape the bowl as needed.
  • Add the yogurt. Beat in Greek yogurt (or sour cream) until silky. If using almond extract, add now.
  • Whip the cream. In a separate cold bowl, whip the heavy cream to stiff peaks. Do not overbeat; it should hold peaks but still look smooth.
  • Fold and fill. Gently fold the whipped cream into the cream cheese mixture in two additions. Stop as soon as there are no streaks. Spread half the filling over the crust.
  • Add bananas. Toss banana slices lightly with lemon juice if using. Arrange a dense layer over the filling. Scatter half the strawberries and pineapple on top.
  • Top with remaining filling. Smooth the rest of the cheesecake mixture over the fruit. Tap the pan gently on the counter to settle.
  • Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
  • Decorate. Before serving, add remaining strawberries and pineapple on top. Drizzle with chocolate sauce or sprinkle mini chips. Add nuts, dollops of whipped cream, and cherries. Keep it fun and generous.
  • Slice and serve. Run a thin knife around the edge, unclasp the ring, and slice with a warm, dry knife for clean cuts.