Description
Cool, creamy, and bursting with flavors, the No Bake Banana Split Cheesecake is the quintessential summer dessert that everyone raves about.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 cups vanilla ice cream, softened
- 2 ripe bananas, sliced
- 1 cup maraschino cherries, halved
- 1 cup crushed pineapple, drained
- 1/2 cup mini chocolate chips
- 1/2 cup hot fudge sauce, slightly cooled
- 1/2 cup toasted almonds, chopped
- Extra banana slices, for garnish
- Whole maraschino cherries, for topping
- Chocolate coins or chips, for garnish
Instructions
- Start by combining the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Firmly pack this into the bottom of a 9-inch springform pan to create a solid crust. Once the crust is evenly distributed, pop it into the freezer for about 20 minutes to allow it to set.
- In a large mixing bowl, take your softened vanilla ice cream and gently fold it with the sliced bananas, halved cherries, and crushed pineapple. Once everything is well combined, transfer this filling onto the frozen crust, spreading it evenly with a spatula.
- Sprinkle mini chocolate chips evenly over the top of the ice cream mixture. Then, drizzle the hot fudge sauce across the surface. Once complete, cover the cheesecake tightly with plastic wrap and return it to the freezer for a minimum of 6 hours, although overnight chilling is recommended for the best results.
Notes
This cheesecake can be made a day or two in advance, and it stores well in the freezer.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 300 mg
- Protein: 6 g