My No-Bake Banana Split Cake is a dreamy, creamy dessert that’s perfect for any occasion. With layers of graham cracker crust, luscious cream cheese filling, and fresh bananas, pineapple, and strawberries, it’s a delightful treat that comes together effortlessly. Top it off with whipped cream and a drizzle of chocolate syrup, and you have a show-stopping dessert without ever turning on the oven.
Graham Cracker Crumbs: I like to use these for a sweet and crunchy base. You can substitute with crushed digestive biscuits or vanilla wafers. Unsalted Butter: I prefer using melted butter to bind the graham cracker crumbs together and add richness. You can use melted coconut oil as a substitute.
Cream Cheese: I like using softened Philadelphia cream cheese for a smooth, creamy filling with a slight tang. You can use mascarpone cheese as a substitute. Granulated Sugar: A little sugar to sweeten the filling. Substitute with powdered sugar for a smoother texture. Vanilla Extract: You’ll need a bit of good vanilla extract for a lovely, aromatic flavor. Heavy Cream: To add lightness and volume to the filling. Keep it cold for best results. You can use whipped topping as a substitute.
Bananas: I like to use ripe bananas for natural sweetness and classic banana split flavor. Crushed Pineapple: For a sweet and tangy layer. Make sure to drain well to prevent sogginess. Substitute with finely chopped fresh pineapple. Strawberries: I prefer using sliced strawberries for a fresh, fruity flavor and vibrant color. You can use raspberries or blueberries as a substitute.
Whipped Cream: You can use whipped topping as a substitute. Chopped Walnuts or Pecans: I like to add these for a crunchy texture and nutty flavor. Substitute with almonds or hazelnuts. Chocolate Syrup: Drizzle this on top for a rich, chocolatey finish. Use caramel syrup or melted chocolate as a substitute. Maraschino Cherries: I prefer using these as a classic garnish that adds a pop of color and sweetness. Use fresh cherries if preferred.
Mix 2 cups of graham cracker crumbs with ½ cup of melted unsalted butter until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while you prepare the filling. Tip: Chilling the crust helps it firm up, making it easier to spread the filling. In a large bowl, beat 8 ounces of softened cream cheese with ¼ cup of granulated sugar and 2 teaspoons of vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped heavy cream until well incorporated. Spread the cream cheese mixture evenly over the chilled crust. Return the dish to the refrigerator while you prepare the fruit. Arrange 3 sliced bananas in a single layer over the cream cheese filling. Evenly spread 1 cup of drained, crushed pineapple over the bananas. Add a layer of 1 cup of sliced strawberries on top of the pineapple. Tip: Draining the pineapple well prevents the fruit layer from becoming too watery. Spread 2 cups of whipped cream over the fruit layers. Sprinkle ¼ cup of chopped walnuts or pecans over the whipped cream. Drizzle with chocolate syrup and garnish with maraschino cherries spaced evenly across the top. Tip: Adding the toppings evenly ensures every slice has a bit of each delicious component. Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together. Serve chilled, cut into squares. Tip: Chilling the cake helps the layers set firmly, making it easier to slice and serve.
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