Directions:
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Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened, then press the mixture into the bottom of a 9×9-inch baking dish to form a firm crust.
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Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated and fluffy.
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Layer the Cheesecake: Spread half of the cream cheese mixture evenly over the prepared crust. Next, layer the banana slices, crushed pineapple, and halved maraschino cherries over the cream cheese layer.
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Top and Drizzle: Spread the remaining cream cheese mixture over the fruit layer. Finish by drizzling chocolate syrup and caramel sauce over the top for that classic banana split flair.
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Chill to Set: Refrigerate the dessert for at least 4 hours, or until fully set and firm enough to slice.
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Garnish Before Serving: Just before serving, garnish with whipped cream, additional banana slices, maraschino cherries, and chocolate pieces to enhance both the presentation and the flavor.
Nutritional Information:
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Prep Time: 20 minutes
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Cooking Time: 0 minutes
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Total Time: 4 hours 20 minutes
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Calories: 420 kcal
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Servings: 12 servings
This no-bake banana split cheesecake is a show-stopping dessert that combines creamy cheesecake with tropical fruit, chocolate, and caramel—all on a buttery graham cracker crust. Whether you’re serving it at a summer gathering or indulging in a weekend treat, its classic flavors and indulgent texture make it truly unforgettable.
