These No Bake Banana Split Cheesecake Bars just might be the best dessert. Delicious rich cheesecake with no oven needed, and topped with all the fruit, chocolate, and whipped cream!
2 ½cupsgraham cracker crumbsabout 15 full crackers
½cupchopped pecans
¼cupunsalted buttermelted
For the Filling:
3packagescream cheese, softened8 ounce each
1cansweetened condensed milk14 ounce
1Tablespoonfresh lemon juice
8ounceCool Whipthawed
For the toppings:
1canCrushed Pineapple, drained12 ounce
3large bananassliced
8ouncestrawberriessliced
8ounceCool Whipthawed
½cupmini chocolate chips
½cuppecan halves
8maraschino cherrieshalved
2Tablespoonschocolate 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
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.
Store banana split bars for 3 days in refrigerator. Or freeze in airtight container for up to 3 months.
Make in advance! These banana split dessert bars are perfect to make the day before.
Try chocolate sprinkles on top in place of the chocolate chips!