Banana Split No Bake Cheesecake Recipe | Diethood (2024)

Jump to RecipeRate This Recipe

No ratings yet

No ratings yet

Rate this Recipe!

Servings : 34 s

Print Recipe Pin Recipe Save

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 8 hours hrs

For the Cheesecake

• ▢ 2 cups finely ground graham crackers
• ▢ 3 tablespoons sugar
• ▢ 1 stick (8 tablespoons) butter, melted
• ▢ 2 packages (8-ounces each) Neufchatel Cheese (French Cream Cheese), softened
• ▢ 1/4 cup honey
• ▢ 1 tablespoon pure vanilla extract
• ▢ 3 cups fresh pineapple chunks (you can also use 1 (20-oz) can of pineapple chunks, drained
• ▢ 1 batch Vanilla Pudding (recipe to follow)
• ▢ 1 batch Vanilla Whipped Cream (recipe to follow)
• ▢ 3 fresh bananas , sliced into thin rounds
• ▢ chocolate shavings

Vanilla Pudding

• ▢ 1/3 cup sugar
• ▢ 2 tablespoons cornstarch
• ▢ 1/4 teaspoon salt
• ▢ 2-1/4 cups whole milk
• ▢ 3 egg yolks , lightly beaten
• ▢ 3 tablespoons butter , cut into small pieces
• ▢ 2 teaspoons pure vanilla extract

Vanilla Whipped Cream

• ▢ 1 cup whipping cream
• ▢ 1/2 teaspoon pure vanilla extract
• ▢ 2 tablespoons sugar

Make the Vanilla Pudding

• (*Skip this step if using instant pudding - See my Notes at the bottom*)

• Place a mesh strainer over a mixing bowl, preferably a bowl with a spout; set aside.

• In a saucepan, combine sugar, cornstarch, and salt; whisk until combined.

• While whisking, slowly add in 1/4 cup of the milk; continue to whisk until smooth.

• Whisk in the egg yolks and the rest of the milk.

• Place the saucepan over medium heat and cook, stirring frequently, until mixture begins to bubble, about 5 minutes.

• Reduce heat to medium-low and, using a rubber spatula, stir constantly, scraping the bottom and sides of the pan, until the pudding thickens and makes ribbons when drizzled over the surface; about 4 minutes.

• Remove from heat; stir in butter and vanilla extract.

• Continue to stir until the butter is melted and well incorporated.

• Pour the pudding through the previously prepared strainer.

• Transfer to a container and cover with plastic wrap, lightly pressing the plastic wrap over the pudding so to prevent skin from forming.

• Place in fridge and chill for 2 hours, or until set.

In the meantime, prepare the Vanilla Whipped Cream

• (*Skip this step if using Cool Whip - see my Notes at the bottom.*)

• In a mixing bowl, combine whipping cream, vanilla, and sugar.

• Cover and chill in the refrigerator for 30 minutes.

• When chilled, beat the mixture until stiff peaks form.

Make Cheesecake

• In a mixing bowl, combine ground crackers, sugar and melted butter; mix until well combined.

• Press mixture onto the bottom of a 13x9-inch glass dish.

• Place in the freezer for 10 minutes.

• In your mixer's bowl, combine Neufchatel Cheese, honey and vanilla; beat until blended and smooth.

• Remove crust from the freezer.

• Spread the cream cheese mixture over the crust.

• Arrange pineapple chunks over cream cheese mixture.

• Remove pudding from fridge.

• Add half of the Vanilla Whipped Cream to the chilled pudding; fold until combined.

• Using an offset spatula, carefully spread the pudding over the pineapples.

• Spread the rest of the Vanilla Whipped Cream over the pudding.

• Refrigerate for 5 hours.

• Arrange banana slices over dessert and top with chocolate shavings.

• Cut and Serve.

• Keep refrigerated.

RECIPE SOURCE: DIETHOOD If you don't want to make pudding from scratch, you can also use 2 packages (3.4-ounces each) Instant Vanilla Pudding Mix - make it according to the directions on the package. If you don't want to make Vanilla Whipped Cream from scratch, you can also use 2 cups Cool Whip, divided) Inspired by Kraft Vanilla Pudding adapted from Chow