This No-Bake Banana Split Cake could be the best dessert for any time of the year with all the tastes of a timeless banana separate in a fuss free cake! Layers of creamy filling, fresh bananas, strawberries and pineapple rest on a buttery graham cracker crust and are topped with whipped topping, nuts and a drizzle of chocolate sauce. It’s an effortless, no-bake dessert sure to make a splash at family and friends!

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Ingredients:

For the Crust:

2 cups graham cracker crumbs
The base for the cheesecake is buttery, slightly sweet graham cracker crumbs.
1/3 cup unsalted butter, melted
Melted butter binds the crumbs and makes for a rich, firm crust.
1 teaspoon salt
A pinch of salt offsets the sweetness and enhances the flavor of the crust.

For the Filling:

16 ounces cream cheese, softened.
Cream cheese is the filling’s rich and creamy base. Be sure it’s softened to avoid lumps.
1/2 cup granulated sugar
Sugar sweetens the cream cheese and aids in developing a smooth and creamy texture.
1 teaspoon vanilla extract
Vanilla gives the filling warmth and depth, balancing the cream cheese’s tanginess.
8 oz container of whipped topping (Cool Whip)
The whipped topping lightens the cream cheese filling, for a fluffy, mousse-like consistency.

For the Toppings:

3 to 4 bananas, sliced
And bananas add a sweet, creamy layer that evokes the classic banana split.
20 ounces strawberries or raspberries, sliced
Piece of fresh berries adds color and a tart fruity flavor.
20-ounce can of crushed pineapple, well drained
Pineapple provides also adds a tropical sweetness that rounds out the other fruits. Drain it properly so that there is no watery part.
1/2 cup chopped hazelnuts (or nuts of your choice)
The nuts provide crunch and nutty flavor, offsetting both the creamy and fruity layers.
8 oz whipped topping (like cool whip)
More whipped topping rounds out the cheesecake, giving it that light and fluffy quality.
Chocolate sauce, for drizzling
Rich, decadent chocolate sauce to drizzle over the top of the finished dessert.

Instructions:

Step 1: Prepare the Crust

Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter and salt. Stir until the crumbs are uniformly moistened.
Press into the Pan: Firmly press the crumb mixture into the bottom of a 9×13-inch baking dish so that it is as even and smooth as possible.
Chill: Refrigerate the crust until you’re ready for it to firm up while you prepare the filling.

Step 02: Prepare the Cream Cheese Filling

Cream the Cheese: In a large mixing bowl, cream the softened cream cheese with the blades of an electric mixer until smooth and creamy.
Beat in Sugar and Vanilla: Add the granulated sugar and vanilla extract and beat until incorporated.
Add the Whipped Topping: Do not stir – just carefully fold in the whipped topping (Cool Whip) until it is light and fluffy.
Add the Filling: Add the cream cheese mixture to the cooled graham cracker crust, spreading it out evenly across the top.

Step 3: Add the fruit toppings

Banana Layer: Spread the banana slices in a single layer over the cream cheese layer.
Strawberry Layer : Top it with the sliced strawberries and make sure you distribute them evenly over the bananas.
Pineapple Layer: Spoon the thoroughly drained crushed pineapple over the strawberries, spreading it to cover the fruit.

Step 4: Top with Everything Else

Second Layer of Whipped Topping: Once your fruit layers are evenly spread, cover them with the second layer of whipped topping (Cool Whip) spreading it out flat with a spatula.
Nuts and Chocolate Sauce: Sprinkle the hazelnuts (or any nuts you prefer) over the whipped topping. Drizzle with the chocolate sauce, to taste.

Step 5: Chill and Serve

Chill: Cover one and all of the deliciousness with plastic wrap; refrigerate for 2 hours or longer (up to overnight) as to let flavors meld and layers set.
Serve: Cut in squares and serve cold. You can also add more chocolate sauce or even cherries on top for that classic banana split look if you want.

Serving and Storage Tips:

How to Serve: This dessert should be served cold for the most pleasant texture enjoyment. For bonus sprinkles, drizzle extra chocolate sauce or caramel sauce on top, or a cherry for a fun, sprightly pop of color.
Storage: Refrigerate any leftovers, covered with plastic wrap or in an airtight container, up to 3 days. The fresh fruit means it’s best eaten within a few days.

Helpful Notes:

Well-Drained Pineapple: Make sure to thoroughly drain the crushed pineapple, so that there’s not excess moisture that will make the dessert soggy.
Ripeness of Bananas: Use ripe but not soft bananas; if they are too soft, they will break down. If making this dessert in advance, try brushing the banana slices with lemon juice so they don’t brown.
Nut Sub: Use walnuts, pecans or almonds instead of hazelnuts, or omit entirely for a nut-free version.

Tips from Well-Known Chefs:

Cook’s Country chef Alton Brown: “With a no-bake crust, pressing the mixture firmly into the pan with the back of a spoon or the bottom of a glass helps it hold together better once chilled.”
Chef Ina Garten: “For a deeper flavor, consider using freshly whipped cream instead of store-bought Cool Whip. It gives a light, homey vibe to the dessert.”

Frequently Asked Questions:

Q1: Can I use a fresh pineapple in place of canned?

A1: Yes! You can use fresh pineapple, just make sure to chop it very finely and drain it well, so you don’t add extra moisture.

Q2: Can I prepare this dessert ahead?

A2: Absolutely! This no-baked cake can be prepared the day before and popped in the fridge. Just be sure to wrap it tightly so the fruit stays fresh.

Q3: Is it possible to use Greek yogurt in place of the cream cheese?

A3: Yes, you can replace some or all of the cream cheese with Greek yogurt for a lighter filling, but it will have a slightly less rich, creamy texture.

Q4: Can I substitute other fruits for this in the recipe?

A4: Yes! You can add or switch out fruits, such as raspberries, blueberries or even peaches. Just make sure the fruit isn’t too watery so you don’t have a soggy dessert.

Q5: How do I make this dessert gluten-free?

A5: To make this dessert gluten-free, use gluten-free graham cracker crumbs for the crust.

Q6: What can I use instead of Cool Whip?

A6: You can use freshly whipped cream instead. Whip 1 cup of heavy cream plus 2 tablespoons of powdered sugar to stiff peaks and sub it in for the Cool Whip.

Q7: Can I use a chocolate layer in this cake?

A7: Yes! For an even more decadent twist, you could layer some melted chocolate over the crust and before the cream cheese layer.

Q8: Why does the crust crumble when I cut the cake?

A8: Be sure to pack the graham cracker crust tightly into the pan and chill well before adding the filling. This helps it stay together when you are slicing.

Q9: Can I freeze this dessert?

A9: Because of the fresh fruit and whipped topping, this dessert does not freeze well, so it’s better eaten fresh or within a few days of being made.

Q10: Can I do a chocolate graham cracker crust for this recipe?

A10: Yes! A chocolate grahams crust would be a great variation, bringing more chocotastic-ness into the dessert.

Often, when I make this No-Bake Banana Split Cake, people ask me if I can take it to their next party too because it is such a crowd pleaser, and it captures all you love about a banana split, in cake form. With creamy layers, fresh fruit, and a graham cracker crust, it’s the ideal dessert for summertime gatherings or family celebrations! Enjoy!