Instructions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish. Chill in the refrigerator while preparing the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until well combined and fluffy.
Gently fold in the whipped cream until fully incorporated.
Assemble the Cheesecake:
Arrange the thinly sliced bananas evenly over the chilled crust.
Spread half of the cheesecake filling over the banana layer, smoothing it out with a spatula.
Layer the sliced strawberries evenly over the cheesecake filling.
Spread the remaining cheesecake filling over the strawberry layer.
Evenly distribute the crushed pineapple over the top of the cheesecake filling.
Chill and Garnish:
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, garnish with dollops of fresh whipped cream, maraschino cherries, a drizzle of chocolate syrup, and chopped nuts if desired.
Serve and Enjoy:
Slice and serve the No-Bake Banana Split Cheesecake chilled.
Enjoy the refreshing combination of bananas, strawberries, pineapple, and creamy cheesecake in every bite!
Yield:
This recipe makes one 9-inch No-Bake Banana Split Cheesecake, serving approximately 8-10 people.
Celebrate any occasion with this delightful and refreshing twist on a classic banana split, transformed into a luscious cheesecake dessert!
