Cakes and Cupcakes
Easy No-Bake Banana Sundae Cheesecake Recipe
Imagine all the classic flavors of a banana split—ripe bananas, rich chocolate, and crunchy nuts—layered into a velvety, no-bake cheesecake. This is a generous, crowd-pleasing dessert that brings the soda fountain nostalgia straight to your kitchen table without ever turning on the oven.
- Prep
- 25 min
- Serves
- 8
- Level
- Easy
- Per serving
- 485 kcal
Method
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until it looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish or springform pan. Pop this in the freezer for 10 minutes to set.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth and fluffy. Stir in the vanilla extract.
In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
Remove the crust from the freezer. Place a single layer of sliced bananas over the bottom of the crust.
Spread the cheesecake filling evenly over the banana layer, smoothing the top with your spatula.
Cover and refrigerate for at least 6 hours, though overnight is best to ensure it slices cleanly.
Just before serving, drizzle with chocolate syrup, sprinkle with crushed nuts, and top with maraschino cherries.
Notes
Use room temperature cream cheese to avoid lumps in your filling.
Ensure your heavy cream is very cold before whipping so it reaches maximum volume.
For extra indulgence, add a layer of pineapple preserves or strawberry sauce under the cream cheese layer.
Don't slice the bananas until you are ready to assemble to prevent them from turning brown.
