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
Scale
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.
