No Bake Banana Split Cheesecake Bars
These bars combine creamy cheesecake with the classic flavors of a banana split, topped with fruits and whipped cream, making them a perfect treat for any occasion.
Ingredients
For the crust
- 2.5 cups graham cracker crumbs These provide a sweet and crunchy base.
- 0.5 cups chopped pecans Adding nuttiness and texture to the crust.
- 0.25 cups unsalted butter, melted To bind the crust together and enhance the flavor.
For the filling
- 24 ounces cream cheese, softened For that rich, creamy filling.
- 1 can (14 ounces) sweetened condensed milk Ensuring the cheesecake is sweet and no-bake.
- 1 tablespoon fresh lemon juice To add a hint of brightness and balance the sweetness.
- 16 ounces Cool Whip, thawed Lightening up the texture of the cream cheese filling.
For the toppings
- 3 large bananas, sliced For that iconic banana split flavor.
- 8 ounces strawberries, sliced Bringing a refreshing berry sweetness.
- 0.5 cups mini chocolate chips A rich chocolatey touch.
- 0.5 cups pecan halves For additional crunch and decoration.
- 8 maraschino cherries The final touch of cherry sweetness.
- 2 tablespoons chocolate syrup To drizzle and make it extra special.
Instructions
Preparation
- Begin by combining the graham cracker crumbs and chopped pecans in a food processor. Process until fine crumbs form.
- Pour in the melted butter and mix well until everything is evenly combined.
- Press this mixture firmly into the bottom of a 13×9 baking dish to form a sturdy crust.
Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sweetened condensed milk and fresh lemon juice, mixing for about 3-5 minutes until creamy and well blended.
- Gently fold in 8 ounces of the thawed Cool Whip until fully incorporated, creating a luscious filling.
Assemble the Layers
- Pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly with a spatula.
- Layer the sliced bananas and strawberries right on top of the cheesecake filling.
- Spread another 8-ounce container of Cool Whip over the fruit layer, smoothing it out nicely.
Chill
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight.
Final Touches
- When ready to serve, remove the dessert from the fridge.
- Sprinkle with mini chocolate chips and pecans to add delightful crunch.
- Top each square with a maraschino cherry and drizzle with chocolate syrup for that iconic banana split finish.
Serve and Enjoy
- Cut into bars and serve chilled.
Notes
For the best results, make sure your cream cheese is softened to room temperature to prevent lumps in your cheesecake filling. If you're short on time, you can speed up the chilling process by placing the bars in the freezer for a shorter time, but be cautious not to leave them too long. Consider adding layers of your favorite fruits beyond just bananas and strawberries, such as pineapple or blueberries for a unique twist. Homemade whipped cream can also replace Cool Whip if you prefer making everything from scratch!