No Bake Banana Split Cake

A slice of banana split cake on a plate with cherries on top next to a fork.

This Banana Split Cake is the perfect no bake treat for summer! A creamy cheesecake filling sits on a buttery graham cracker crust, then is topped with layers of crushed pineapple, sliced bananas, and a homemade whipped cream frosting. Finally, we load it up with all of the classic banana split fixings, like chocolate sauce, nuts, and of course a cherry on top!

Course Dessert

Cuisine American

Prep Time 20

Chill time 2

Total Time 2 20

Servings

Calories 628

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the crust

2 cups graham cracker crumbs from about 18 graham cracker sheets
1 cup butter melted, 2 sticks
1/2 cup white granulated sugar

For the cake layers

16 ounces brick style cream cheese
1 1/2 cups powdered sugar
4 ripe bananas sliced
15 ounce can crushed pineapple drained well

For the whipped cream frosting

2 cups heavy whipping cream
1/2 cup powdered sugar

Toppings

chopped pecans or peanuts
sprinkles
chocolate sauce or syrup
maraschino cherries

Instructions

Make the crust

In a medium bowl, combine the crushed graham cracker crumbs and 1/2 cup granulated sugar. Whisk together until evenly mixed. Add the melted butter to the graham cracker mixture and stir until it is a sandy type of texture.
2 cups graham cracker crumbs, 1/2 cup white granulated sugar, 1 cup butter
Firmly press the crust mixture into a 9 x 13-inch pan, then refrigerate until chilled, about 30 minutes.

Make the cake layers

In a large bowl, beat the cream cheese with an electric mixer until creamy. Sift in the 1 1/2 cups powdered sugar and beat on medium speed until light and fluffy. Spread the cream cheese mixture over the chilled graham cracker crust.
16 ounces brick style cream cheese, 1 1/2 cups powdered sugar
Next, add the crushed pineapple in an even layer over the top, followed with a layer of banana slices.
15 ounce can crushed pineapple, 4 ripe bananas

Make the frosting, chill, and add toppings

To make the whipped cream frosting, beat the heavy cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. I like to place my mixing bowl and whisk attachment in the freezer for a few minutes before mixing. Once the cream gets frothy begin adding the 1/2 cup of powdered sugar, a small amount at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down).
2 cups heavy whipping cream, 1/2 cup powdered sugar
Spread the frosting on top of the cake then cover and refrigerate for at least 2 hours or until set.
Right before serving, drizzle the cake with chocolate syrup and sprinkle with nuts, sprinkles, and dot with maraschino cherries if desired.
chopped pecans or peanuts, sprinkles, chocolate sauce or syrup, maraschino cherries

Video

Nutrition