No Bake Banana Split Cheesecake Bars
No Bake Banana Split Cheesecake Bars combine creamy cheesecake filling, fresh fruit, and a crunchy graham cracker crust, making a delightful dessert perfect for any occasion.
Ingredients
For the Crust
- 2.5 cups 2 ½ cups graham cracker crumbs These will form the delightful base, giving a sweet, crunchy texture.
- 0.5 cup ½ cup chopped pecans Nutty and earthy, they add richness and flavor.
- 0.25 cup ¼ cup unsalted butter, melted This brings the crust together, adding that essential buttery goodness.
For the Filling
- 3 packages 3 packages cream cheese, softened (8 ounces each) The creamy base of our cheesecake filling, it provides richness and tanginess.
- 1 can 1 can sweetened condensed milk (14 ounces) This adds sweetness and creaminess to the filling.
- 1 tablespoon 1 Tablespoon fresh lemon juice Brightens the flavors and balances the sweetness.
- 8 ounces 8 ounces Cool Whip, thawed For a light and airy texture in the filling.
For the Toppings
- 3 large 3 large bananas, sliced Fresh and sweet, they are the heart of the banana split theme.
- 8 ounces 8 ounces strawberries, sliced Juicy and vibrant, they add freshness and color.
- 8 ounces 8 ounces Cool Whip, thawed For a fluffy topping that makes this dessert irresistible.
- 0.5 cup ½ cup mini chocolate chips They add a touch of chocolatey sweetness.
- 0.5 cup ½ cup pecan halves For decorating and adding crunch.
- 8 pieces 8 maraschino cherries A classic topping that completes the banana split vibe.
- 2 tablespoons 2 Tablespoons chocolate syrup A luscious drizzle that brings it all together.
Instructions
Preparation of the Crust
- In a food processor, combine 2 ½ cups of graham cracker crumbs and ½ cup of chopped pecans. Process until fine crumbs form.
- Add ¼ cup of melted unsalted butter and mix thoroughly.
- Press this mixture evenly into the bottom of a 13×9 inch baking dish to form your crust.
Making the Filling
- In a large mixing bowl, beat together 3 packages of softened cream cheese and 1 can of sweetened condensed milk.
- Add 1 tablespoon of fresh lemon juice, mixing until the mixture is smooth and creamy, which should take about 3-5 minutes.
- Gently fold in 8 ounces of thawed Cool Whip until well incorporated.
Layering the Bars
- Pour the cream cheese filling over the prepared graham cracker crust, spreading it out evenly.
- Next, layer the sliced bananas and strawberries on top of the cream cheese filling.
- Carefully spread the remaining 8 ounces of Cool Whip over the fruit layers.
Refrigeration
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld together and the cheesecake to set properly.
Adding Toppings
- Once chilled, remove from the fridge and sprinkle with ½ cup of mini chocolate chips and ½ cup of pecan halves.
- Garnish with 8 maraschino cherries and drizzle with 2 tablespoons of chocolate syrup.
Serving
- Slice into squares and serve cold.
- Enjoy the refreshing taste of summer with every bite of these delightful bars!
Notes
To take these No Bake Banana Split Cheesecake Bars to the next level, consider using flavored Cool Whip, such as vanilla or chocolate. You can also add a layer of crushed pineapple for a tropical flair or mix in cocoa powder for a chocolate cheesecake variation. Swap pecans for walnuts or almonds for different flavors.