3 fruity cheesecake layers make up this easy, No-Bake Banana Split Cheesecake: banana pineapple, strawberry and chocolate! The perfect summer dessert!
Remember how I get into food ruts?
This is one of them: banana split. (Maybe you remember those Banana Split Trifles?)
And it’s not like I’ve ever been all about the banana splits in the past. I think part of it is just coming up with different ways to recreate old favorites. What can I “banana split” this week.
I realized that I didn’t have a proper cheesecake recipe on the blog yet, and it felt wrong.
I’m a big cheesecake lover.
And I have been forever and ever. If you saw these Cherry Cheesecake Brownies, you know my used-to-be-weekly cheesecake dates with a good friend.
Now I live in the middle of nowhere and make my own cheesecake. Clearly not often enough!
What do you guys put on your banana splits anyway? I made my cheesecake, and then I started looking around. I realized that maybe some people don’t put pineapple on their banana splits! If you’re one of those people, you can totally leave it out, and have an extra vanilla layer, or stir in some melted chocolate.
All is good when it comes to cheesecake.
Banana split just screams summer to me. And I want summer!
I mean, things are pretty good around here. But it’s not like we’re getting 6 months of beach weather like some of you.
This is a super simple no-bake cheesecake on a chocolate crust, but you can definitely do vanilla or graham if you prefer! All of the layers are basically cream cheese, sugar, whipped cream, and whatever fruit flavour you add.
I soaked the banana slices in pineapple juice because (a) it’s better than soaking them in lemon juice and (b) it keeps them from looking not so appetizing. This is an optional step – by all means, if you like brown bananas, you can skip it! It won’t change the taste.
I made all of the layers in the same bowl without washing in between, so it keeps dishes to a minimum. Feel free to use light or regular cream cheese, and light or regular whipped topping if you want to keep thighs things a little on the skinnier side. I usually buy light cream cheese so that’s what I used!
This cheesecake freezes perfectly. It’s so perfect for making ahead, and you can even eat it frozen if you prefer! The only issue you might have is the bananas will brown once they thaw. If you plan to freeze it, I would serve it partially frozen.
Feel free to change up the fruit flavors and layer to accommodate your tastes! In my mind, it’s all good: chocolate, banana, pineapple, strawberry, cherry, or whatever you want!
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No-Bake Banana Split Cheesecake
- 20 Oreo cookies with frosting
- 3 tbsp melted butter
- 1 package unflavored gelatin
- 1/4 cup water
- 3/4 cup good quality chocolate chips
- 3 tablespoons milk
- 24 oz light cream cheese 3 packages
- 2 bananas
- 1/2 cup crushed pineapple drained, juice reserved
- 1 1/2 cups powdered sugar
- 1 1/2 cups whipping cream
- 1/3 cup strawberries, pureed (¼ cup puree)
- Sprinkles cherries, etc for garnish as desired
- In a food processor, grind cookies until fine crumbs form. Add melted butter and process until the crumbs hold together when pressed between your fingers. Press into the bottom of a 9″ Springform pan. Set aside.
- In a small bowl, sprinkle gelatin over water. Microwave on high for 20 seconds until hot, and stir until dissolved. Set aside to cool to room temperature.
- In a medium bowl, combine chocolate and milk. Microwave on high in 30 second intervals, stirring each time, until melted and smooth. Set aside to cool to room temperature.
- Slice bananas and soak in pineapple juice.
- In a stand mixer, beat cream cheese until smooth. Add powdered sugar and beat until smooth. Add in heavy whipping cream and beat on high until fluffy, 3-4 minutes. Stir in cooled gelatin mixture. Divide cheesecake mixture in 3.
- Lay banana slices on the crust in the pan in a single layer (drain well). To ⅓ of the cheesecake mixture, add the crushed pineapple and spread over bananas.
- Add melted chocolate to ⅓ of the cheesecake mixture and spread over pineapple layer.
- Add strawberry puree to remaining cheesecake batter and spread over chocolate layer.
- Refrigerate at least 3-4 hours until set. Garnish as desired.
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