Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Banana Split Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 39 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Bake Banana Split Cake is a delightful, easy-to-make dessert that combines layers of a buttery graham cracker crust with a creamy, fluffy cream cheese filling and fresh fruit toppings. With ripe bananas, crushed pineapple, mini chocolate chips, and optional maraschino cherries, this cake captures the classic banana split flavors without any baking required. Perfect for quick prep and chilled to perfection, it’s a refreshing treat ideal for summer or any time you want a no-fuss dessert.

Ingredients

Scale

Crust

  • 1/2 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted

Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract

Toppings

  • 2 ripe bananas, sliced
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup mini chocolate chips
  • 1/4 cup maraschino cherries, chopped (optional)
  • Whipped cream, for topping

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer. Place in the refrigerator to chill while preparing the filling.
  2. Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy with no lumps.
  3. Whip the cream: In a separate bowl, whip the heavy cream along with vanilla extract until stiff peaks form, indicating the cream is fluffy and holds its shape.
  4. Fold whipped cream into cream cheese: Gently fold the whipped cream mixture into the cream cheese mixture until fully combined and lightened to a fluffy texture. Be careful not to deflate the cream.
  5. Assemble the cake layers: Remove the crust from the fridge and layer the sliced bananas evenly over the chilled crust. Next, add the crushed pineapple layer on top of the bananas. Then spread the cream cheese filling evenly over the fruit layers.
  6. Add chocolate chips and cherries: Sprinkle mini chocolate chips over the cream cheese filling. If using, add chopped maraschino cherries on top for added sweetness and color.
  7. Chill and serve: Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow it to set firmly and the flavors to meld. Before serving, top with whipped cream for an extra creamy finish.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Do not skip chilling time; this allows the crust to firm up and the filling to set properly for a sliceable cake.
  • Use ripe bananas for the best flavor and sweetness.
  • If you prefer, you can substitute crushed pineapple with fresh pineapple tidbits.
  • For a decorative touch, add additional fruit or sprinkles on top before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://safetydangerdefender.com/no-bake-banana-split-cake-recipe/