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No-Bake Banana Split Cheesecake Recipe

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4.4 from 147 reviews

  • Author: admin
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings 1x

Description

A luscious and creamy No-Bake Banana Split Cheesecake that layers Oreo crust, bananas soaked in pineapple juice, pineapple, chocolate, and strawberry purees for a delightful twist on the classic banana split dessert. Perfectly chilled and garnished with sprinkles and cherries, this cheesecake is a delicious, no-fuss dessert ideal for any occasion.

Ingredients

Scale

Crust

  • 20 Oreo cookies (with frosting)
  • 3 tbsp melted butter

Gelatin

  • 1 package unflavored gelatin
  • 1/4 cup water

Chocolate Layer

  • 3/4 cup good quality chocolate chips
  • 3 tablespoons milk

Cheesecake Filling

  • 24 oz light cream cheese (3 packages)
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups whipping cream

Fruit Layers

  • 2 bananas
  • 1/2 cup crushed pineapple (drained, juice reserved)
  • 1/3 cup strawberries (pureed, approximately 1/4 cup puree)

Garnish

  • Sprinkles
  • Cherries or other garnishes as desired

Instructions

  1. Prepare the crust: In a food processor, grind Oreo cookies until fine crumbs form. Add melted butter and process until the crumbs hold together when pressed between your fingers. Press this mixture evenly into the bottom of a 9-inch springform pan. Set aside.
  2. Dissolve gelatin: Sprinkle the unflavored gelatin over 1/4 cup water in a small bowl. Microwave on high for 20 seconds until hot and then stir until completely dissolved. Set aside to cool to room temperature.
  3. Melt chocolate: In a medium bowl, combine chocolate chips and milk. Microwave on high in 30-second intervals, stirring each time until the mixture is melted and smooth. Allow to cool to room temperature.
  4. Soak bananas: Slice the bananas and soak them in the reserved pineapple juice to prevent browning and add flavor.
  5. Make cheesecake batter: Using a stand mixer, beat cream cheese until smooth. Gradually add powdered sugar, beating until smooth. Add whipping cream and beat on high for 3-4 minutes until the mixture is fluffy. Stir in the cooled gelatin mixture thoroughly.
  6. Layer fruits and cheesecake mixture: Lay the drained banana slices in a single layer over the crust. Divide the cheesecake batter into three equal parts.
  7. First fruit layer: To one third of the cheesecake mixture, stir in the crushed pineapple. Spread this pineapple cheesecake mixture evenly over the banana layer.
  8. Chocolate layer: Add the melted chocolate mixture to the second third of the cheesecake batter and spread it evenly over the pineapple layer.
  9. Strawberry layer: Add the strawberry puree to the remaining third of the cheesecake mixture and spread this over the chocolate layer, smoothing the top.
  10. Chill and garnish: Refrigerate the cheesecake for at least 3-4 hours or until fully set. Before serving, garnish with sprinkles, cherries, or any additional desired toppings.

Notes

  • Make sure the gelatin is fully dissolved and cooled before adding to prevent clumps.
  • Soaking bananas in pineapple juice helps to keep them fresh and flavorful without browning.
  • The cheesecake needs adequate chilling time to set properly; avoid rushing this step.
  • You can substitute different berries for the strawberry puree to customize the flavor.
  • For best results, use full-fat cream cheese and heavy whipping cream for a creamy texture.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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Find it online: https://mettehelbak.com/no-bake-banana-split-cheesecake-recipe/