This No Bake Banana Split Cake is an easy layered dessert made with a graham cracker crust, creamy cheesecake filling, fresh strawberries, pineapple, bananas, Cool Whip, and classic banana split toppings.

From the recipe collection of Tara Ippolito

There are some desserts that instantly remind you of summer, family cookouts, and holiday gatherings, and this No Bake Banana Split Cake is definitely one of them. It’s cool, creamy, colorful, and loaded with all the flavors you’d expect from a classic banana split without ever having to turn on the oven.

I love making this dessert because it’s simple enough for a weeknight treat but pretty enough to bring to a party. Between the buttery graham cracker crust, creamy cheesecake layer, juicy strawberries, sweet pineapple, fresh bananas, and fluffy whipped topping, every bite is packed with flavor. Finish it off with hot fudge, sprinkles, cherries, and chopped nuts, and you’ve got a dessert that’s guaranteed to disappear fast.

Why You’ll Love This Recipe

No Oven Required – Perfect for hot summer days when you don’t want to bake.
Easy To Make Ahead – It actually tastes even better after it chills for a few hours.
Perfect For Parties – Feeds a crowd and always looks impressive.
Classic Ice Cream Shop Flavors – Everything you love about a banana split in an easy sliceable dessert.

Ingredients

Here’s everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.

Graham Cracker Crumbs – Creates the buttery, slightly sweet crust that holds everything together.
Salted Butter – Binds the crust together while adding rich flavor.
Granulated Sugar – Sweetens the crust and gives it a little extra texture.
Cream Cheese – The rich, creamy base for the cheesecake-style filling.
Powdered Sugar – Sweetens the filling while keeping it silky smooth.
Vanilla Extract – Adds warmth and enhances the flavor of the cream cheese layer.
Fresh Strawberries – Add freshness, color, and a juicy bite.
Crushed Pineapple – Gives the dessert that classic banana split flavor. Be sure to drain it extremely well.
Bananas – Fresh banana slices complete the classic banana split taste.
Cool Whip – Adds a light, fluffy topping that balances the rich filling.
Hot Fudge Sauce – A delicious finishing drizzle that ties all the flavors together.
Rainbow Sprinkles – Add color and fun.
Maraschino Cherries – The classic finishing touch.
Chopped Nuts – Add a little crunch and that authentic banana split flavor.

How To Make It

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9x13-inch baking dish to create an even crust. Refrigerate the crust for at least 30 minutes to allow it to firm up.

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the powdered sugar and vanilla extract, then continue mixing until completely smooth.Spread the cream cheese mixture evenly over the chilled graham cracker crust.

cream cheese, powdered sugar and vanilla beaten together and spread over chilled graham cracker crust.

In a separate bowl, gently combine the well-drained crushed pineapple and chopped strawberries. Spread the fruit mixture evenly over the cream cheese layer. Arrange the sliced bananas over the fruit layer in an even layer.

strawberries and crushed pineapple spread over the cheesecake layer and topped with sliced bananas

Spread the Cool Whip evenly over the bananas, covering the entire dessert. Refrigerate for at least 4 hours, or overnight for the best texture and clean slices. Just before serving, garnish with hot fudge sauce, rainbow sprinkles, maraschino cherries, and chopped nuts.

cool whip later spread onto the banana split cake and added toppings

Pro Tips

Drain the crushed pineapple extremely well to keep the dessert from becoming watery.
Pat the pineapple and strawberries dry with paper towels before layering if they seem especially juicy.
Refrigerating overnight gives the layers time to set and makes slicing much easier.
Add the hot fudge right before serving so it stays glossy and doesn’t harden in the refrigerator.
If making ahead, lightly brush the banana slices with lemon juice to help prevent browning without affecting the flavor.

Variations

Use crushed vanilla wafers instead of graham crackers for a different crust.
Add a layer of mini chocolate chips for extra chocolate flavor.
Swap the strawberries for raspberries or chopped cherries.
Use toasted pecans, walnuts, or peanuts for the topping.
Drizzle caramel sauce along with the hot fudge.

What To Serve With It

This No-Bake Banana Split Cake is the perfect ending to just about any summer meal. I love serving it after burgers, hot dogs, grilled chicken, barbecue favorites, or at birthday parties and holiday cookouts. Since it’s served cold, it’s especially refreshing on warm days and makes a great dessert to bring to potlucks and family gatherings.

Storage

Cover the baking dish tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. Because of the fresh bananas, this dessert is best enjoyed within the first couple of days. I don’t recommend freezing it since the fruit and whipped topping can become watery once thawed.

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