Serves 24
480 min
Banana Split No-Bake Cheesecake
Recipe GLPRae27e9ed398381
A creamy, decadent no-bake dessert layered with a graham cracker crust, smooth cream cheese filling, fresh pineapple, vanilla pudding, whipped cream, banana slices, and chocolate shavings. Perfect for summer gatherings and special occasions.
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Ingredients
2 cups finely ground graham crackers
3 tablespoons sugar
3 tablespoons butter, cut into small pieces
3 tablespoons sugar (for pudding)
2 tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups whole milk
3 egg yolks, lightly beaten
2 teaspoons pure vanilla extract
1 cup whipping cream
2 packages (8 ounces each) Neufchatel Cheese, softened
1/4 cup honey
3 cups fresh pineapple chunks
3 fresh bananas, sliced into thin rounds
chocolate shavings
Directions
In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in 1/4 cup of the milk until smooth, then whisk in the remaining milk and lightly beaten egg yolks.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to bubble, approximately 5 minutes. Reduce heat to medium-low and stir constantly with a rubber spatula, scraping the bottom and sides of the pan, until the pudding thickens and forms ribbons when drizzled on the surface, about 4 minutes more.
Remove the saucepan from heat. Stir in the butter pieces and vanilla extract until the butter is fully melted and incorporated.
Pour the pudding through a fine mesh strainer into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 2 hours until fully set.
While the pudding chills, prepare the whipped cream. In a mixing bowl, combine the whipping cream, 2 teaspoons vanilla extract, and 3 tablespoons sugar. Cover and refrigerate for 30 minutes.
Make the crust by combining the finely ground graham crackers, 3 tablespoons sugar, and melted butter in a bowl; mix until the texture resembles wet sand.
Press the cracker mixture firmly onto the bottom of a 13x9-inch glass baking dish to create an even crust. Freeze for 10 minutes.
In a mixer bowl, beat the softened Neufchatel Cheese, honey, and 2 teaspoons vanilla extract (or additional vanilla if needed) until smooth and well blended.
Remove the crust from the freezer and spread the cream cheese mixture evenly over it.
Arrange the fresh pineapple chunks in a single layer over the cream cheese mixture.
Remove the whipped cream from the refrigerator and beat it with an electric mixer until stiff peaks form.
Remove the chilled vanilla pudding from the refrigerator. Fold half of the whipped cream into the pudding until combined.
Using an offset spatula, carefully spread the pudding mixture over the pineapple layer in an even layer.
Spread the remaining whipped cream over the pudding layer, creating a smooth top.
Refrigerate the cheesecake for 5 hours or until firm.
Just before serving, arrange the fresh banana slices over the top of the dessert and sprinkle generously with chocolate shavings.
Cut into 24 pieces and serve immediately. Keep any remaining cheesecake refrigerated.
