No-Bake Banana Split Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
1 ½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ For the filling
04 -
2 (8 oz) packages cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 (8 oz) container whipped topping, thawed
→ For the layers and toppings
08 -
2 bananas, sliced
09 -
½ cup crushed pineapple, drained
10 -
½ cup maraschino cherries, halved
11 -
¼ cup chocolate syrup
12 -
¼ cup caramel sauce
13 -
Whipped cream, for garnish
14 -
Additional banana slices, maraschino cherries, and chocolate pieces for garnish
# Instructions:
01 -
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust.
02 -
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Then, gently fold in the thawed whipped topping until well combined.
03 -
Spread half of the cream cheese mixture over the prepared crust. On top, layer the banana slices, crushed pineapple, and halved maraschino cherries.
04 -
Spread the remaining cream cheese mixture evenly over the fruit layer. Drizzle the top with chocolate syrup and caramel sauce for an extra touch of indulgence.
05 -
Refrigerate the cheesecake for at least 4 hours, or until fully set.
06 -
Before serving, garnish with whipped cream, additional banana slices, maraschino cherries, and chocolate pieces. Serve and enjoy!
# Notes:
01 -
This cheesecake can be stored in the fridge for up to 3 days—just make sure to cover it to prevent the bananas from browning.