If you’re craving a dessert that’s as playful as it is indulgent, this No-Bake Banana Split Cheesecake Recipe is your new best friend in the kitchen. Combining all the nostalgic flavors of a classic banana split with the creamy decadence of cheesecake, this treat layers bananas soaked in pineapple juice, luscious chocolate, and vibrant strawberry puree, all atop a crunchy Oreo crust. It’s surprisingly simple to assemble with no oven needed, making it perfect for warm days or last-minute celebrations. Every bite bursts with familiar, comforting flavors reimagined in a dreamy, velvety cheesecake that everyone will adore.
Ingredients You’ll Need
These ingredients are straightforward but essential to create the perfect balance of taste, texture, and color that brings this No-Bake Banana Split Cheesecake Recipe to life. Each one plays a crucial role, whether it’s the cookie crust providing crunch, the gelatin setting the creamy layers, or the fresh fruit capturing that fresh-summery vibe.
- Oreo cookies (20, with frosting): The base of the crust; their chocolatey sweetness adds crunch and richness.
- Melted butter (3 tbsp): Binds the cookie crumbs together for a sturdy crust.
- Unflavored gelatin (1 package): Helps the cheesecake layers set perfectly without baking.
- Water (1/4 cup): Used to bloom the gelatin, ensuring smooth incorporation.
- Good quality chocolate chips (3/4 cup): Melted to create a silky chocolate layer that’s deeply satisfying.
- Milk (3 tablespoons): Thins the melted chocolate for easy spreading.
- Light cream cheese (24 oz / 3 packages): The creamy heart of the cheesecake filling, providing softness and flavor.
- Bananas (2): Thinly sliced and soaked for sweetness and that classic banana split taste.
- Crushed pineapple (1/2 cup, drained): Adds tart, juicy bursts between layers.
- Powdered sugar (1 1/2 cups): Sweetens the cheesecake filling smoothly and evenly.
- Whipping cream (1 1/2 cups): Whipped to fluffy perfection for a light, airy texture.
- Strawberries (1/3 cup puree): Fresh and vibrant for a bright, fruity layer.
- Sprinkles, cherries, or other garnishes: Optional but fun, to add that whimsical finishing touch.
How to Make No-Bake Banana Split Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start by pulsing the Oreo cookies in a food processor until you have fine crumbs. Adding melted butter binds the crumbs so they can be pressed firmly into the bottom of your pan. This crust forms a crunchy, chocolatey foundation that balances the soft layers above perfectly.
Step 2: Set the Gelatin
Sprinkle the unflavored gelatin over water and microwave briefly just until it dissolves. Setting this aside to cool ensures a smooth cheesecake texture later on without any lumps—this is the magic that holds everything together without baking.
Step 3: Melt the Chocolate
Microwave the chocolate chips with milk in short bursts, stirring until silky smooth. Cooling this will prevent the chocolate from melting into the other layers prematurely and helps create neatly defined layers in the cheesecake.
Step 4: Soak the Bananas
Slice your bananas thinly and soak them in the pineapple juice reserved from the crushed pineapple. This step is crucial as it infuses the bananas with extra flavor while preventing browning, keeping the dessert fresh-looking and flavorful.
Step 5: Whip the Cream Cheese Mixture
Using a stand mixer, beat the cream cheese until smooth and creamy, then add powdered sugar until fully incorporated. Next, whip in the heavy cream until fluffy, before stirring in the cooled gelatin mix for structure. Dividing this fluffy cheesecake batter into three equal parts prepares you for the exciting layering to come!
Step 6: Layer the Pineapple and Bananas
Arrange the drained banana slices evenly over the crust, creating a sweet base. Spread one third of your cheesecake mixture mixed with crushed pineapple atop the bananas, delivering juicy, tropical pops of flavor that brighten the cheesecake.
Step 7: Add the Chocolate Layer
Mix melted chocolate into one third of the cheesecake batter and spread it carefully over the pineapple layer. This rich chocolate layer provides silky depth and beautifully contrasts the fruity, tangy layers.
Step 8: Finish with Strawberry Puree
Blend the strawberry puree into the last third of the cheesecake batter and smooth it over the chocolate layer. This final layer adds vibrant color and fresh berry flavor, making the cheesecake as gorgeous as it is delicious.
Step 9: Chill and Set
Refrigerate the cheesecake for 3 to 4 hours until completely set. This step solidifies the layers into a cohesive, sliceable dessert that holds its shape beautifully at serving.
How to Serve No-Bake Banana Split Cheesecake Recipe
Garnishes
When it comes to garnishing, the fun banana split vibe shines through with sprinkles, maraschino cherries, or even dollops of whipped cream on top. These little touches bring a playful, colorful finish to your cheesecake that’s sure to impress while enhancing the flavor experience.
Side Dishes
This cheesecake stands wonderfully on its own, but pairing it with a simple fresh fruit salad or a scoop of vanilla ice cream can elevate the experience. Both options keep the dessert feeling light and balanced, perfect after a rich meal or as a party highlight.
Creative Ways to Present
For an eye-catching presentation, serve your cheesecake in individual clear cups to showcase the vibrant layers, or dust the top with cocoa powder or crushed nuts for texture. Adding edible flowers or banana chips can also make this treat an unforgettable centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cheesecake tightly in plastic wrap and keep it refrigerated. It will stay fresh and creamy for up to 3 days, allowing you to enjoy this luscious dessert well beyond the first serving.
Freezing
If you want to save it longer, freezing is a great option. Wrap the cheesecake securely and freeze for up to a month. When ready to eat, thaw it overnight in the refrigerator to maintain its creamy consistency without losing flavor.
Reheating
This No-Bake Banana Split Cheesecake Recipe is best served cold, so reheating is not recommended as it can alter the texture. Instead, let frozen slices thaw slowly in the fridge and indulge in the cool, refreshing creaminess.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreos add a lovely chocolatey crunch that pairs perfectly, graham crackers or digestive biscuits also work well and offer a different but delicious flavor profile.
What can I substitute for unflavored gelatin?
If you prefer not to use gelatin, agar-agar powder is a vegetarian alternative, but be sure to follow package instructions closely, as it sets differently and can affect texture.
How ripe should the bananas be?
Choose bananas that are ripe but still firm to avoid mushiness; this helps keep the banana layer distinct and prevents too much moisture from leaking into the cheesecake.
Can I make this recipe dairy-free?
Yes, you can substitute dairy ingredients with non-dairy versions like vegan cream cheese, coconut cream, and non-dairy milk for melting chocolate to make a delicious dairy-free No-Bake Banana Split Cheesecake Recipe.
Is it okay to prepare this cheesecake a day ahead?
Definitely! In fact, making it the day before allows the flavors to meld beautifully and ensures a perfectly set cheesecake ready to impress your guests.
Final Thoughts
Trying this No-Bake Banana Split Cheesecake Recipe is like capturing the best parts of a summer classic in one dreamy dessert slice. It’s simple, fun, and bursting with flavor, making it an absolute joy to share with family and friends. Trust me, once you make it, it will become a beloved favorite you’ll want to whip up again and again.
Print
No-Bake Banana Split Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake banana split cheesecake is a luscious and refreshing dessert that combines the flavors of a classic banana split with creamy, smooth cheesecake layers. Featuring a crunchy Oreo cookie crust, a pineapple-soaked banana layer, a rich chocolate layer, and a sweet strawberry layer, it’s an indulgent treat perfect for warm weather or any special occasion without the need for baking.
Ingredients
Crust
- 20 Oreo cookies (with frosting)
- 3 tbsp melted butter
Gelatin Mixture
- 1 package unflavored gelatin
- 1/4 cup water
Chocolate Layer
- 3/4 cup good quality chocolate chips
- 3 tablespoons milk
Cheesecake Mixture
- 24 oz light cream cheese (3 packages)
- 1 1/2 cups powdered sugar
- 1 1/2 cups whipping cream
Fruit Layers and Garnish
- 2 bananas
- 1/2 cup crushed pineapple (drained, juice reserved)
- 1/3 cup strawberries (pureed, about 1/4 cup puree)
- Sprinkles, cherries, or other garnish as desired
Instructions
- Prepare the Crust: In a food processor, grind the Oreo cookies until fine crumbs form. Add the melted butter and process again until the crumbs hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- Make the Gelatin: Sprinkle the unflavored gelatin over 1/4 cup water in a small bowl. Microwave on high for 20 seconds until hot, then stir until the gelatin is completely dissolved. Set aside to cool to room temperature.
- Melt the Chocolate: Combine chocolate chips and milk in a medium bowl. Microwave on high in 30-second intervals, stirring between each, until smooth and fully melted. Allow to cool to room temperature.
- Prepare the Banana Layer: Slice the bananas and soak them in the reserved pineapple juice to prevent browning and infuse flavor.
- Make the Cheesecake Mixture: In a stand mixer, beat the light cream cheese until smooth. Add powdered sugar and continue beating until fully mixed and smooth. Add the whipping cream and beat on high speed for 3-4 minutes until the mixture becomes fluffy. Gently stir in the cooled gelatin mixture to incorporate evenly.
- Layer the Cheesecake – Pineapple: Divide the cheesecake mixture evenly into three parts. Lay the drained banana slices over the cookie crust in a single layer. Mix the crushed pineapple into one portion of the cheesecake mixture and spread this pineapple layer gently over the bananas.
- Layer the Cheesecake – Chocolate: Stir the melted chocolate into the second portion of the cheesecake mixture. Spread this chocolate layer carefully over the pineapple layer.
- Layer the Cheesecake – Strawberry: Fold the pureed strawberries into the remaining cheesecake batter and spread this strawberry layer smoothly over the chocolate layer.
- Chill until Set: Refrigerate the entire cheesecake for at least 3 to 4 hours, or until fully set and firm.
- Garnish and Serve: Once set, garnish the cheesecake with sprinkles, cherries, or any other desired toppings before serving.
Notes
- Make sure the gelatin is fully dissolved and cooled before adding to avoid lumps in the cheesecake mixture.
- Soaking bananas in pineapple juice prevents browning and adds a subtle tangy flavor.
- If you don’t have a food processor, place the Oreo cookies inside a sealed plastic bag and crush with a rolling pin.
- Use light cream cheese and light whipped cream to reduce calorie content.
- Refrigerate for at least 4 hours or preferably overnight for best texture and flavor development.
- This recipe can be doubled for larger gatherings by using a larger springform pan or multiple pans.
