No Bake Banana Split Cheesecake Bars
Delightful dessert bars that capture the classic flavors of a banana split with a creamy cheesecake filling and crunchy crust, perfect for warm days and gatherings.
Ingredients
Crust
- 2.5 cups graham cracker crumbs Fine crumbs for best texture.
- 0.5 cups chopped pecans Can substitute with walnuts or almonds.
- 0.25 cups unsalted butter, melted Helps bind the crust together.
Filling
- 24 ounces cream cheese, softened 3 packages, 8 ounces each.
- 14 ounces sweetened condensed milk 1 can.
- 1 tablespoon fresh lemon juice Adds flavor and brightness.
- 8 ounces Cool Whip, thawed Fold gently into the filling.
Toppings
- 3 large bananas, sliced Layer evenly on top.
- 8 ounces strawberries, sliced Provides freshness.
- 8 ounces Cool Whip, thawed For topping.
- 0.5 cups mini chocolate chips Sprinkle on top before serving.
- 0.5 cups pecan halves For garnish.
- 8 pieces maraschino cherries One for each bar.
- 2 tablespoons chocolate syrup For drizzling.
Instructions
Prepare the Crust
- Combine the graham cracker crumbs and chopped pecans in a food processor and pulse until finely ground.
- Add the melted butter to the crumb mixture and mix until well combined.
- Press this mixture firmly into the bottom of a 13×9 baking dish to form an even layer.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese, sweetened condensed milk, and lemon juice together with an electric mixer until smooth.
- Gently fold in 8 ounces of thawed Cool Whip until fully incorporated.
- Pour the cheesecake filling over the prepared crust and spread evenly.
Assemble and Chill
- Layer the sliced bananas and strawberries over the cheesecake filling.
- Spread another layer of Cool Whip over the fruit.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve
- Once set, remove from the fridge and sprinkle the top with mini chocolate chips and pecan halves.
- Garnish with maraschino cherries and drizzle with chocolate syrup before serving.
Notes
Consider adding a layer of crushed pineapple for a tropical twist. Refrigerate longer for firmer texture. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.