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No-Bake Banana Split Cheesecake

A creamy, fruity no-bake cheesecake layered with a buttery graham cracker crust, sweet cream cheese filling, bananas, pineapple, cheesecake pudding, and fluffy whipped topping. Finish it with chocolate syrup, chopped nuts, and cherries for a fun banana-split-inspired dessert.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 16 people
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Crust
  • 16 ounces cream cheese softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping
For the Cheesecake Layer
  • 16 ounces cream cheese softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping
For the Fruit Layer
  • 1 20-ounce can crushed pineapple, very well drained
  • 4 medium bananas sliced
For the Pudding Layer
  • 1 3.4-ounce package instant cheesecake pudding mix
  • 1½ cups cold milk
  • ½ cup whipped topping
For the Topping
  • 1½ cups whipped topping
  • ½ cup chopped pecans or peanuts
  • Chocolate syrup for drizzling
  • Maraschino cherries for garnish
  • Fresh strawberries optional
  • Additional banana slices optional

Method
 

  1. Combine graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
  2. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Refrigerate while preparing the filling.
  3. Beat softened cream cheese and powdered sugar until smooth and creamy.
  4. Mix in vanilla extract, then gently fold in 1 cup whipped topping.
  5. Spread the cream cheese mixture evenly over the chilled crust.
  6. Drain the crushed pineapple very well. Spread it evenly over the cheesecake layer.
  7. Slice the bananas and arrange them in an even layer over the pineapple.
  8. Whisk the cheesecake pudding mix with cold milk until thickened.
  9. Fold ½ cup whipped topping into the pudding mixture until smooth.
  10. Spread the pudding mixture evenly over the banana layer.
  11. Spread the remaining whipped topping over the pudding layer.
  12. Drizzle chocolate syrup over the top and sprinkle with chopped pecans or peanuts.
  13. Add maraschino cherries and optional strawberry or banana slices for garnish.
  14. Cover and refrigerate for at least 2 hours, preferably longer, until the layers are firm enough to slice.
  15. Cut into squares and serve chilled.

Notes

Drain the pineapple extremely well to prevent excess liquid from making the dessert watery.
Use softened cream cheese for a smooth, lump-free filling.
Choose ripe but firm bananas so they hold their shape.
For the prettiest presentation, add decorative banana slices shortly before serving.
Chill thoroughly before cutting.
Keep leftovers refrigerated.