Can I make this dessert ahead of time?

Absolutely! This no-bake banana split cheesecake is ideal for prepping in advance. In fact, letting it chill overnight helps the layers set firmly and enhances the flavor blend. Just be sure to keep it tightly wrapped in the fridge. You can even make it two days ahead without sacrificing texture. If you love make-ahead treats, my honey peach cream cheese cupcakes follow a similar no-fuss, chill-and-serve method.

Can I use fresh whipped cream instead of whipped topping?

Yes, fresh whipped cream works beautifully here—as long as it’s whipped to stiff peaks. This helps maintain the structure of the cheesecake layer and prevents it from collapsing. If you’re using it in place of whipped topping, aim for unsweetened or lightly sweetened cream so it doesn’t overpower the other flavors. Pro tip: stabilize it with a teaspoon of powdered sugar if you’re making the cheesecake a day or two ahead.

Can I freeze banana split cheesecake?

Definitely. You can freeze individual slices by wrapping them tightly in plastic wrap and foil. Thaw them in the fridge for several hours or leave them at room temperature for about 30 minutes before serving. This is one of those recipes—like my why are my banana muffins soggy guide—where texture really matters, so freezing the whole pan isn’t ideal unless you serve it partially frozen as a chilled treat.

What fruits can I substitute in this recipe?

You can easily swap out the fruits depending on what’s in season. Raspberries, blueberries, mango slices, or even kiwi can be delicious substitutes. Just make sure the fruit is well-drained to avoid excess moisture. This cheesecake is highly adaptable, and playing with color and texture makes it visually stunning. The only must? Keep the banana layer—it’s what makes this recipe true to its name.

No-Bake Banana Split Cheesecake: The Easy Treat That Brings Summer to Your Spoon

Description

This No-Bake Banana Split Cheesecake combines classic banana split flavors in a creamy, chilled dessert with no oven needed—perfect for hot days and party tables.

Ingredients

Scale

2 cups graham cracker crumbs

½ cup unsalted butter, melted

1 package (8 oz) cream cheese, softened

½ cup powdered sugar

2 cups whipped cream or whipped topping

3 large bananas, sliced

1 can (20 oz) crushed pineapple, drained

1 cup strawberries, sliced

½ cup chocolate syrup

Optional: maraschino cherries for garnish

Instructions

1. In a bowl, combine graham cracker crumbs and melted butter until fully combined.

2. Press the mixture into a 9×13-inch pan to form an even crust. Chill while preparing the filling.

3. Beat cream cheese and powdered sugar until smooth and creamy.

4. Fold in whipped topping or whipped cream until fully incorporated.

5. Spread the cream cheese mixture over the crust and smooth the top.

6. Layer sliced bananas over the cheesecake mixture evenly.

7. Add drained crushed pineapple over the bananas.

8. Top with sliced strawberries.

9. Drizzle with chocolate syrup.

10. Refrigerate for at least 4 hours, or overnight. Garnish with whipped cream and cherries before serving.

Notes

Make ahead up to 2 days in advance.

Use stabilized whipped cream if preparing early.

Banana layer can be brushed with lemon juice to prevent browning.

Prep Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Keywords: No-Bake Banana Split Cheesecake, summer dessert, banana cheesecake