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serving of no bake banana split dessert on white plate topped with whipped cream and a maraschino cherry.

Banana Split Dessert

Course: Dessert
Cuisine: American
Keyword: banana split dessert, banana split dessert recipe, no bake banana split dessert
Prep Time: 15 minutes
Chill Time: 6 hours
Servings: 12
Calories: 595kcal
This no bake Banana Split Dessert is fun, fresh and fruity! Reminiscent of a classic banana split, this easy dessert is made with layers of graham cracker crust, creamy cheesecake mousse, sliced bananas, fresh strawberries and sweet pineapples. It’s all beautifully topped with whipped cream, a drizzle of chocolate sauce, salted peanuts and of course, a cherry on top!
Print Recipe

Ingredients

Graham Cracker Crust

  • 2 ½ cups graham cracker crumbs about 3 sleeves
  • ¾ cup unsalted butter melted
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt

Cheesecake Layer

  • 16 ounces cream cheese room temperature (full fat cream cheese works best
  • 8 tablespoons unsalted butter room temperature
  • ¼ cup sour cream full fat works best but greek yogurt can also be used
  • 1 ⅔ cups powdered sugar
  • 2 teaspoons lemon juice fresh squeezed
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping defrosted OR homemade whipped topping

Toppings

  • 3 to 4 bananas sliced
  • 16 ounces strawberries sliced
  • 20 ounces crushed pineapple in juice thoroughly drained
  • 8 ounces whipped topping defrosted OR homemade whipped cream, optional
  • ¼ cup salted peanuts chopped
  • ¼ cup chocolate syrup or hot fudge sauce
  • maraschino cherries
  • sprinkles

Instructions

  • Lightly spray the bottom of a 9x13 baking dish with cooking spray. Set aside.

Graham Cracker Crust

  • Combine the graham cracker crumbs, melted butter, granulated sugar and salt in a medium mixing bowl until thoroughly combined.
  • Firmly press the graham cracker mixture into the prepared baking dish to form an even layer. Use the bottom of a measuring cup or glass to get it even. Place the crust in the refrigerator to chill as you prepare the cream cheese layer.

Cheesecake Layer

  • In a large mixing bowl or the bowl of a stand mixer, combine the cream cheese, butter, sour cream, lemon juice and vanilla extract.
  • Beat on medium speed until the cheesecake is smooth and creamy, making sure to scrape down the sides and bottom of the bowl as needed.
  • Add the powdered sugar gradually, beating until well incorporated, making sure to scrape down the sides and bottom of the bowl as needed.
  • Fold in the whipped topping into the cream cheese mixture until fully incorporated.
  • Spread the cheesecake layer evenly over the graham cracker crust.

Toppings

  • Add the fruit to the top of the cheesecake starting with the banana slices, then the strawberries and then the drained, crushed pineapple. Make sure to evenly distribute the fruit over the top of the cheesecake layer.
  • Spread the whipped topping evenly on top of the fruit layer.
  • Cover and chill in the refrigerator for at least 6 hours or preferably, overnight.

To Serve

  • Drizzle chocolate syrup or hot fudge sauce over the top. Pipe on some whipped cream.
  • Sprinkle the peanuts and sprinkles on top and finish with the maraschino cherries.
  • Serve immediately and enjoy!

Notes

Freezing for about 2 hours will ensure nice clean cuts and makes it extra refreshing for summer but it is not needed.
Storage Information
Leftover servings of this Banana Split Dessert can be stored covered in the refrigerator for up to 3 days. 
To freeze, place dessert in an airtight freezer safe container and freeze for up to 2 months. Can be served frozen or you can defrost in the refrigerator.

Nutrition

Calories: 595kcal | Carbohydrates: 52g | Protein: 6g | Fat: 41g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 328mg | Potassium: 319mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1177IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 1mg