When I’m in the mood for something sweet, creamy, and packed with classic flavors, this No-Bake Banana Split Cheesecake always does the trick!
And since it’s no-bake, it’s super easy to whip up without breaking a sweat. Ready for a slice of this dreamy treat? Let’s get started!
No-Bake Banana Split Cheesecake
This No-Bake Banana Split Cheesecake brings all the fun and flavors of a banana split in a creamy, delicious dessert!
Ingredients
- 20 Oreo cookies with frosting
- 3 tbsp melted butter
- 1 package unflavored gelatin
- 1/4 cup water
- 3 tablespoons milk
- 3/4 cup good quality chocolate chips
- 24 oz light cream cheese 3 packages
- 2 bananas
- 1/2 cup pineapple juice
- 1 1/2 cups whipping cream
- 1 1/2 cups powdered sugar
- Fruit of your choice
- Chocolate, cherries,banana or other fruit for garnish
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 505Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 72mgSodium: 328mgCarbohydrates: 53gFiber: 2gSugar: 40gProtein: 10g
Instructions
1. Make the Crust:
Start by crushing the biscuits into fine crumbs using a food processor. Add the melted butter and pulse until the mixture holds together when pressed. Press the crumbs evenly into the bottom of a 9-inch springform pan to form the crust. Set it aside.
2. Prepare the Gelatine:
In a small bowl, dissolve the gelatine in water. Microwave on high for about 20 seconds, stirring until fully dissolved. Let it cool to room temperature.
3. Melt the Chocolate:
In a medium bowl, combine the chocolate and milk. Microwave on high in 30-second intervals, stirring after each time, until the chocolate is fully melted and smooth. Let it cool to room temperature.
4. Soak the Bananas:
Slice the bananas and soak them in pineapple juice to keep them fresh and prevent browning.
5. Whip the Cheesecake Mixture:
In a stand mixer, whip the cream cheese until smooth. Add the powdered sugar and whisk until fully combined. Pour in the heavy cream and beat on high for 3-4 minutes until the mixture is light and fluffy.
Add the drained and crushed bananas and mix them in. Stir in the cooled gelatine mixture and fold in any additional fruit you’d like.
6. Assemble the Cheesecake:
Spread the melted chocolate over the crust in the springform pan. Then, pour the cheesecake-banana mixture on top, smoothing it out evenly.
7. Chill and Garnish:
Refrigerate the cheesecake for at least 3-4 hours, or until it’s fully set. Before serving, garnish with your choice of fresh fruit for a colorful and delicious finish.
This no-bake banana split cheesecake is creamy, fruity, and has just the right amount of chocolatey goodness. It’s perfect for a crowd-pleasing dessert that’s both easy to make and fun to enjoy!