No Bake Banana Split Cheesecake Bars
A delicious dessert that combines rich cheesecake flavors with fresh fruits, all on a crunchy graham cracker crust, perfect for hot days.
Ingredients
For the Crust
- 2.5 cups 2 ½ cups graham cracker crumbs Provides the foundation and delightful crunch to the bars.
- 0.5 cups ½ cup chopped pecans Adds a nutty flavor that complements the other ingredients.
- 0.25 cups ¼ cup unsalted butter, melted Helps to bind the crust together.
For the Filling
- 24 ounces 3 packages cream cheese, softened (8 ounces each) Provides creaminess and smooth filling.
- 14 ounces 1 can sweetened condensed milk Sweetens and thickens the cheesecake.
- 1 tablespoon 1 tablespoon fresh lemon juice Adds brightness and balances flavors.
- 8 ounces 8 ounces Cool Whip, thawed Makes the cheesecake light and fluffy.
For the Toppings
- 3 large 3 large bananas, sliced Offers delicious fruit flavor and sweetness.
- 8 ounces 8 ounces strawberries, sliced Provide a delightful tartness and color.
- 0.5 cups ½ cup mini chocolate chips Elevates the dessert.
- 0.5 cups ½ cup pecan halves For garnish and added crunch.
- 8 8 maraschino cherries Iconic topping.
- 2 tablespoons 2 tablespoons chocolate syrup To drizzle over the top.
Instructions
Preparation
- Combine the graham cracker crumbs and chopped pecans in a food processor. Pulse until fine crumbs form.
- Add the melted butter and mix until combined. Press this mixture firmly into the bottom of a 13×9 inch baking dish to form an even crust.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sweetened condensed milk and lemon juice, beating for about 3-5 minutes until fully combined and creamy.
- Gently fold in the thawed Cool Whip until the mixture is combined and fluffy.
Assemble and Chill
- Pour the creamy filling over the prepared graham cracker crust and spread it evenly.
- Layer on the sliced bananas and strawberries, creating a colorful top layer.
- Spread any remaining Cool Whip over the fruit layer.
- Cover with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible.
Serve
- Sprinkle the mini chocolate chips and half pecans over the top.
- Top with maraschino cherries and drizzle chocolate syrup before slicing into bars.
Notes
For a nut-free version, omit the pecans. Use crushed chocolate cookies instead of graham crackers for a richer flavor. Mix and match seasonal fruits as desired.