These No Bake Banana Split Cheesecake Bars just might be the best summer dessert. Delicious rich cheesecake with no oven needed, and topped with all the fruit, chocolate, and whipped cream!
If you love our banana split pie, today’s dessert will be right up your alley! For a unique treat, try our banana split fudge. The summery flavors will make you feel like you’re on vacation!
Why this Recipe is Best
Serving real banana splits at a party or gathering isn’t always practical. These no-bake banana split cheesecake bars have all the decadence of a banana split sundae without the potential sticky mess of melting ice cream.
- It’s a banana split meets cheesecake!
- Easy no-bake recipe that’s perfect for summer.
- Perfect cream cheese filling topped with bananas, strawberries, nuts and pineapple.
- A drizzle of chocolate syrup and cherry on top sends these bars over the top!
Ingredient Notes
We love the simplicity of the ingredients for today’s no bake banana split bars.
- Graham cracker crust is homemade with graham cracker crumbs, butter and pecans.
- Cream cheese forms the base for the cheesecake filling. Use sticks of real full fat cream cheese for best results.
- Sweetened condensed milk sweetens the cream cheese and gives the cheesecake center a soft but sliceable consistency.
- Lemon juice adds a zesty tang to the sweet cheesecake!
- Cool whip is beaten with the cream cheese and condensed milk to make the cheesecake fluffier and creamier.
- Fruit: Sliced banana and strawberries are a must. We also added crushed canned pineapple.
- Toppings: We topped these banana split bars with chopped pecans (learn how to toast pecans), chocolate syrup and maraschino cherry halves just before serving.
Easy Assembly
Once you’ve made your cheesecake mixture and the graham cracker crust, it’s time to assemble the banana split bars!
- Pour the cheesecake layer over the crust. Use the back of a spoon to spread the mixture evenly over the whole graham cracker layer.
- Add fruit and cool whip. Arrange the sliced bananas, drained pineapple and strawberry slices over the cheesecake layer. Now spread cool whip over the fruit.
- Chill. Refrigerate the cheesecake bars for at least four hours.
- Add final toppings. Once the cheesecake layer is set, it’s time to add the toppings! Sprinkle chopped nuts, chocolate chips and maraschino cherries over the bars.
Finally, drizzle them with 2 tablespoons of chocolate syrup before slicing and serving!
Tips and Tricks
Once you learn how to make no bake banana split cheesecake bars, it’s easy to customize them with different toppings.
- Swap the pecans for chopped peanuts or almonds.
- Replace half–or all–of the chocolate syrup with caramel or butterscotch sundae syrup instead.
- Use fresh pineapple in place of canned.
- Try chocolate sprinkles on top in place of the chocolate chips!
Whatever toppings you love on your banana split will be delicious on these cheesecake bars!
Recipe FAQs
The banana split bars will keep well for about 3 days in the fridge. Remember to wait to add the chocolate syrup, cherries and nuts right before serving.
We tested this recipe in a 13 x 9 inch rectangular baking dish. You could use a 9 inch square dish but the bars will be much thicker!
You sure can. I find that real whipped cream tends to soften more quickly at room temperature than cool whip, which contains stabilizers, so your cheesecake may be less firm.
No bake cheesecake bars are a perfect make ahead option! In fact, I find the cheesecake filling sets up best when left to chill for a good 6-8 hours (overnight).
More Easy Dessert Recipes
Banana Split Dessert
These No Bake Banana Split Cheesecake Bars just might be the best summer dessert. Delicious rich cheesecake with no oven needed, and topped with all the fruit, chocolate, and whipped cream!
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs (about 15 full crackers)
- ½ cup chopped pecans
- ¼ cup unsalted butter, melted
For the Filling:
- 3 packages (8 ounce each) cream cheese, softened
- 1 can (14 ounce) sweetened condensed milk
- 1 Tablespoon fresh lemon juice
- 8 ounce Cool Whip, thawed
For the toppings:
- 1 can (12 ounce) Crushed Pineapple, drained
- 3 large bananas, sliced
- 8 ounce strawberries, sliced
- 8 ounce Cool Whip, thawed
- ½ cup mini chocolate chips
- ½ cup pecan halves
- 8 maraschino cherries, halved
- 2 Tablespoons chocolate syrup
Instructions
- For the crust, combine graham crackers and pecans in food processor. Process until crumbs. Add melted butter. Press into bottom of 13x9 baking dish.
- For the filling, beat cream cheese with sweetened condensed milk and lemon juice for 3-5 minutes, until smooth and creamy. Fold in 8oz Cool Whip. Pour over graham crust.
- Top with drained pineapple, sliced bananas and strawberries. Spread Cool Whip over berries.
- Refrigerate 4 hours or overnight. When ready to serve, sprinkle with chocolate chips and pecans. Top with cherries and drizzle with chocolate syrup. ENJOY.
Notes
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 316Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 108mgCarbohydrates: 34gFiber: 3gSugar: 21gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Banana Split Cheesecake Bars are layered with decadent sundae toppings with a nutty graham cracker crust! No one will suspect just how easy it is to make this impressive no-bake dessert.
Banana Split & Cheesecake- Who could ask for anything more? This puts the best of both worlds into one dessert and for this I cannot wait to make it. I always forget how much I love cheesecake until I see it or read about it. Thanks for the post!
You’re welcome. ENJOY 🙂