Ingredients
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1/2 cup crushed pineapple, drained
– 2 ripe bananas, sliced
For the Toppings:
– 1/2 cup crushed walnuts
– 1/2 cup maraschino cherries, drained
– Chocolate syrup
– Whipped cream
Instructions
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Set aside.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add powdered sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in the drained crushed pineapple and sliced bananas.
Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours or until set, preferably overnight.
Before serving, top the cheesecake with crushed walnuts, maraschino cherries, and a drizzle of chocolate syrup.
Garnish with whipped cream as desired.
Slice and serve chilled.
Enjoy!
Heavenly No-Bake Banana Split Cheesecake
