Banana Split Pudding Cheesecake is a no-bake dessert with a graham cracker crust, a creamy banana cheesecake layer, and a pudding-fruit topping that tastes like the best parts of a classic sundae.
The texture is what I like most here: it’s light and fluffy from the whipped cream, but still has that cheesecake richness you want. The fruit layer gives it a little tang and sweetness, and the toppings make it feel like a real banana split on a plate.
I usually make this when I want something that looks nice on a serving plate but doesn’t take oven time. It’s especially good for weekends, potlucks, and those warm days when you just want a chilled dessert waiting in the fridge.
Why You’ll Love This Recipe
No-bake ease: No oven, no water bath, no stress. It’s all mixing, layering, and letting the fridge do the work.
True banana split flavor: Banana, pineapple, cherries, and that chocolate-strawberry drizzle on top makes it taste like the real deal.
Make-ahead friendly: I like desserts that are better after a long chill. This one slices cleaner and tastes more “set” the next day.
Soft, fluffy cheesecake layer: Folding in whipped cream keeps it light instead of dense. It’s more like a cheesecake-mousse texture.
Fun toppings: Everyone can add extra syrup, peanuts, cherries, or banana slices at serving time, which is honestly half the appeal.
Ingredients You’ll Need
Crust
- Graham cracker crumbs: I use the regular boxed crumbs most of the time, but crushing your own sheets works too. Either way, you want fine crumbs so the crust holds together.
- Unsalted butter: Melted butter is what binds the crust, so don’t skimp here. Unsalted keeps the sweetness from getting too heavy.
- Granulated sugar: Just a little helps the crust taste more like a dessert crust and not plain crackers.
- Salt: A tiny pinch makes the graham flavor pop more. I don’t skip it.
Cheesecake Layer
- Cream cheese: Full-fat is the move here for the best set. Make sure it’s truly softened so you don’t end up chasing little lumps.
- Powdered sugar: This blends in smoothly without any grit. It also keeps the cheesecake layer soft and creamy.
- Vanilla extract: Regular vanilla is perfect. It helps the banana pudding taste a little more “sundae shop” once everything is layered.
- Heavy whipping cream: Cold cream whips up faster and holds better. This is what makes the cheesecake layer fluffy instead of dense.
Pudding Fruit Layer
- Instant banana cream pudding mix: Instant is important here (not cook-and-serve). Banana cream gives the most classic banana split flavor.
- Whole milk: Whole milk sets the pudding thicker than low-fat milk. It’s worth it for a cleaner slice.
- Bananas: Use bananas that are yellow and just barely speckled. Super-ripe bananas get soft fast and can make the layer a little mushy.
- Crushed pineapple: Drain it really well so the filling doesn’t turn watery. I usually press it in a strainer for a minute.
- Maraschino cherries: Chop them up and drain them well. The syrup can thin the pudding layer if you don’t.
Toppings
- Whipped cream: Homemade or store-bought both work. I like a thick layer right before serving.
- Chocolate syrup: Use the kind you like on ice cream. A drizzle is enough to give that banana split feel.
- Strawberry sauce: This adds that bright strawberry note that banana splits always need. Jarred sauce is totally fine here.
- Chopped peanuts: The crunch matters with all the creamy layers. If you’re serving kids, you can leave them off and put a bowl on the side.
- Extra maraschino cherries: I save these for the top so it looks like a sundae. One cherry per slice is a nice touch.
- Banana slices: Add these right before serving so they look fresh. If you want them to hold color longer, toss them with a little lemon juice.
Recipe Instructions
- Mix the crust: Stir the graham cracker crumbs, melted butter, sugar, and a pinch of salt until the crumbs are evenly moistened.
- Press the crust: Press the mixture firmly into the bottom of a 9-inch springform pan and a little up the sides. Refrigerate while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese, powdered sugar, and vanilla until smooth and lump-free, scraping down the bowl as needed.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
- Fold the filling: Fold the whipped cream into the cream cheese mixture until fully combined and fluffy, then spread it evenly over the chilled crust.
- Whisk the pudding: Whisk the instant banana pudding mix with cold milk for about 2 minutes, until thickened.
- Add the fruit: Fold in the well-drained crushed pineapple and chopped cherries, then gently fold in the sliced bananas.
- Top and chill: Spread the pudding mixture evenly over the cheesecake layer. Cover and refrigerate for at least 6 hours, or overnight, until fully set.
- Finish and serve: Release the springform ring and transfer to a serving plate. Top with whipped cream, drizzle with chocolate syrup and strawberry sauce, sprinkle with chopped peanuts, garnish with cherries and banana slices, then slice and serve chilled.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use full-fat cream cheese. Reduced-fat cream cheese tends to set softer, and this dessert already has a lot of creamy layers. Full-fat gives you a cleaner slice.
Drain the pineapple and cherries really well. The fruit is the main way this can turn watery. If it looks wet in the strainer, let it sit another minute and press lightly.
Keep the bananas on the fresh side. Yellow bananas that are just barely ripe hold their shape best. Very ripe bananas get soft quickly once they’re mixed in.
Toss banana slices with lemon juice if you’re garnishing. It helps slow browning, especially if the cheesecake is going to sit out on a dessert table for a bit.
Chill it overnight for neat slices. It’s sliceable after 6 hours, but overnight makes it sturdier and easier to serve cleanly.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Extra sauces: Put out small bowls of chocolate syrup and strawberry sauce so people can add more at the table. I like doing a little extra strawberry on my slice.
- Ice cream: If you want it to eat like a real banana split, add a small scoop of vanilla ice cream on the side. It’s especially nice if the toppings are generous.
- Fresh fruit: A few sliced strawberries or extra pineapple on the plate is simple and keeps it feeling like a sundae. This is nice if you’re serving smaller slices.
- Coffee: This is really good with coffee, especially if you’re serving it after dinner. I usually go with plain drip coffee or cold brew.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I keep it right in the springform base or transfer slices to a covered container. The crust softens a bit over time, but it still tastes great.
You can make this recipe ahead the day before and let it chill overnight. That’s actually when I think it slices the cleanest.
If you’re planning on leftovers, I like adding banana slices and whipped cream to individual pieces instead of topping the whole cheesecake. The garnish stays prettier that way.
You can also freeze individual portions if you want them to last longer. Thaw in the fridge overnight; the texture is a little softer after freezing, but still very snackable.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use vanilla pudding instead of banana pudding?
Yes. If you can’t find banana cream pudding mix, vanilla instant pudding works fine. I like adding about 1 teaspoon banana extract if you have it, just to bring the flavor back.
How do I keep the bananas from turning brown?
Toss the banana slices lightly with a little lemon juice before folding them in, and add banana garnish right before serving. The pudding layer also helps protect the bananas a bit once it’s chilled.
Do I have to use a springform pan?
A springform pan makes it easiest to get clean slices and keep the layers looking nice. If you don’t have one, you can make this in a 9×13-inch dish and serve it like a layered pudding dessert.
Why is my fruit layer a little runny?
It’s almost always from fruit that wasn’t drained well enough, especially pineapple and cherries. Instant pudding will thicken more as it chills, but if there’s extra liquid in the mix, it can keep the layer softer than you want.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Banana Split Pudding Cheesecake
INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 8 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Cheesecake Layer
- 24 oz cream cheese softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream cold.
Pudding Fruit Layer
- 3.4 oz instant banana cream pudding mix
- 2 cups cold whole milk
- 2 medium bananas sliced
- 1 cup crushed pineapple well drained
- 1 cup maraschino cherries chopped and well drained.
Toppings
- whipped cream for topping
- 8 tbsp chocolate syrup
- 8 tbsp strawberry sauce
- 8 tbsp chopped peanuts
- extra maraschino cherries for garnish
- banana slices for garnish.
INSTRUCTIONS
Crust
- mix graham cracker crumbs
- melted butter
- sugar
- and salt until evenly moistened
- press firmly into the bottom of a 9 inch springform pan and slightly up the sides
- chill in the refrigerator while preparing the filling.
Cheesecake Layer
- beat cream cheese
- powdered sugar
- and vanilla until smooth and lump free
- in a separate bowl whip heavy cream to stiff peaks
- fold whipped cream into the cream cheese mixture until fully combined and fluffy
- spread evenly over the chilled crust.
Pudding Fruit Layer And Chill
- whisk pudding mix with cold milk for 2 minutes until thickened
- fold in drained pineapple and chopped cherries
- gently fold in sliced bananas
- spread pudding mixture evenly over the cheesecake layer
- cover and refrigerate at least 6 hours or overnight until fully set.
Finish And Serve
- release springform ring and transfer to a serving plate
- top with whipped cream
- drizzle chocolate syrup and strawberry sauce
- sprinkle chopped peanuts
- garnish with cherries and banana slices
- slice and serve chilled.
