No Bake Banana Split Cheesecake

Looking for a dessert that’s quick, crowd-pleasing, and insanely delicious?
Say hello to the Best No Bake Banana Split Cheesecake — a mouthwatering frozen treat that combines everything you love about a classic banana split but in creamy, cheesecake form!

This easy no bake dessert is a perfect summer cheesecake, packed with layers of flavor and texture, from the crunchy graham cracker crust to the silky vanilla ice cream filling dotted with bananas, cherries, and chocolate chips.

No oven, no fuss, just pure dessert bliss!

Whether you’re hosting a backyard BBQ, need a last-minute birthday cake, or simply want to treat yourself, this banana split icebox cheesecake will become your new favorite go-to recipe.

Why This No Bake Banana Split Cheesecake is the Best

No Bake, No Stress: Perfect for hot summer days — keep the kitchen cool!
Quick Assembly: Only 25 minutes prep time — then let the freezer do the magic.
Bursting with Flavor: Every bite is a mix of creamy, fruity, and chocolatey goodness.
Make-Ahead Friendly: Ideal for parties — make it the night before!
Customizable: Swap toppings, ice cream flavors, or even make it gluten-free!
Kid-Friendly: A family-favorite dessert that even kids can help assemble.

If you’ve ever searched for:

• “easy no bake cheesecake recipes”
• “best summer desserts”
• “quick ice cream cake ideas”
• “no bake banana split dessert”

This recipe is your answer!

Ingredients for No Bake Banana Split Cheesecake

Here’s your grocery list for this delicious banana split cheesecake:

• 2 cups graham cracker crumbs (or digestive biscuits)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 4 cups vanilla ice cream, softened (can substitute with frozen yogurt)
• 2 ripe bananas, sliced thinly
• 1 cup maraschino cherries, drained and halved
• 1 cup crushed pineapple, well-drained
• 1/2 cup mini chocolate chips
• 1/2 cup hot fudge sauce, slightly cooled
• 1/2 cup toasted almonds, chopped
• Additional banana slices, for garnish
• Whole maraschino cherries, for topping
• Chocolate coins or chips, for extra garnish

Pro Tip: For a gluten-free banana split cheesecake, use gluten-free graham crackers for the crust!

How to Make No Bake Banana Split Cheesecake – Step-by-Step Guide

Step 1: Prepare the Crust

• In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Freeze for 20 minutes to set.

Step 2: Make the Cheesecake Filling

• Allow the vanilla ice cream to soften slightly at room temperature.
• In a large bowl, gently fold in the sliced bananas, halved cherries, and drained pineapple.
• Spread the ice cream mixture evenly over the frozen crust.

Step 3: Add the Chocolate Touch

• Sprinkle mini chocolate chips over the surface.
• Drizzle the hot fudge sauce over the top and use a knife to lightly swirl it into the filling for a beautiful marble effect.

Step 4: Freeze

• Cover the cheesecake tightly with plastic wrap or aluminum foil.
• Freeze for at least 6 hours or preferably overnight for best results.

Step 5: Garnish and Serve

• Before serving, garnish with:
  • Extra banana slices
  • Whole maraschino cherries
  • Chopped toasted almonds
  • Chocolate coins or chips
• Let sit at room temperature for 5–10 minutes before slicing for easier serving.

Pro Tips for the Best No Bake Banana Split Cheesecake

• Don’t skip freezing the crust — it ensures a firm, crunchy base!
• Drain fruits thoroughly to avoid a watery filling.
• Soften ice cream just enough to be spreadable, but not too melted.
• Use high-quality vanilla ice cream for the richest flavor.
• Swirl fudge sauce gently for pretty marbling without overmixing.
• Top right before serving to keep bananas fresh and vibrant.

Best Ways to Serve No Bake Banana Split Cheesecake

• Pair it with an iced coffee or homemade lemonade for the perfect summer treat.
• Add a scoop of strawberry sorbet on the side for extra fruity goodness.
• Create a banana split cheesecake sundae bar for parties — let guests customize their slices with toppings!

Related Recipe:
If you love no bake treats, you’ll adore our No Bake Oreo Peanut Butter Cheesecake!

Nutritional Information

Per serving (1/10 of cheesecake):

• Calories: 460 kcal
• Carbs: 58g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 220mg
• Sugar: 40g

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Storage & Leftovers for No Bake Banana Split Cheesecake

• Fridge: Store leftovers in the fridge for up to 3 days.
• Freezer: Freeze individual slices for up to 1 month — perfect for a quick dessert!
• Serving Tip: Let frozen slices thaw at room temperature for 10–15 minutes before eating.

Can I make this no bake cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making the night before. Just keep it covered tightly in the freezer until ready to serve.

How do I keep bananas from turning brown?

To keep bananas fresh, add them right before serving and brush lightly with lemon juice if needed.

What can I use instead of maraschino cherries?

You can substitute with fresh cherries, strawberries, or even raspberries for a fresher twist.

Can I use whipped topping instead of ice cream?

Yes! Using Cool Whip or homemade whipped cream can give a lighter, fluffier texture instead of a frozen one.

Can I freeze banana split cheesecake?

Definitely! Freeze it whole or in slices. Wrap well in plastic wrap and aluminum foil to prevent freezer burn.

Now you know how to make the best No Bake Banana Split Cheesecake at home — effortlessly delicious, fun to make, and guaranteed to wow your family and friends.

Ready to create your next favorite dessert? Grab your ingredients, follow these easy steps, and enjoy a slice of frozen heaven!

Tried this recipe? Leave a comment below and tell us how your cheesecake turned out! And don’t forget to share it on Pinterest or Instagram — tag us so we can see your creations!

Print