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No Bake Banana Split Cheesecake

Irresistibly Creamy No Bake Banana Split Cheesecake Delight

A delightful No Bake Banana Split Cheesecake that combines creamy vanilla ice cream, ripe bananas, and juicy maraschino cherries for a refreshing summer dessert.
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Prep Time 25 minutes
Freezing Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free graham crackers for gluten-free version.
  • 1/2 cup Unsalted Butter (melted) Margarine can be used as a dairy-free alternative.
  • 1/4 cup Granulated Sugar Can be reduced or substituted with sweetener.
For the Filling
  • 1 quart Vanilla Ice Cream (softened) Substitute with dairy-free ice cream for a vegan option.
  • 3 medium Ripe Bananas (sliced) Use fresh bananas just before serving to prevent browning.
  • 1 cup Maraschino Cherries (halved) Fresh cherries can be used for a seasonal twist.
  • 1 cup Crushed Pineapple (drained) Ensure well-drained to prevent sogginess in the cake.
  • 1/2 cup Mini Chocolate Chips Can be omitted or replaced with dark chocolate chips.
For the Toppings
  • 1/2 cup Hot Fudge Sauce Caramel sauce can be used as an alternative.
  • 1/4 cup Toasted Almonds (chopped) Can be replaced with walnuts or omitted for nut-free options.
  • as needed Extra Banana Slices, Whole Maraschino Cherries, Chocolate Coins/Chips For garnish.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • fork
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened.
  2. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan.
  3. Place the prepared crust in the freezer for 20 minutes.
  4. In a large mixing bowl, gently fold together softened vanilla ice cream, sliced bananas, halved cherries, and drained crushed pineapple.
  5. Retrieve the crust from the freezer and spread the ice cream mixture evenly over it.
  6. Sprinkle mini chocolate chips over the top, drizzle hot fudge sauce lightly and swirl it in.
  7. Cover the cheesecake tightly with plastic wrap or a lid and place it in the freezer for at least 6 hours or overnight.
  8. Before serving, let the cheesecake sit at room temperature for about 5-10 minutes for easier slicing and garnish as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 3mgCalcium: 80mgIron: 0.5mg

Notes

Chill the crust for 20 minutes to help it hold its shape. Use fresh fruit for the best presentation and flavor.

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