Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9×9-inch pan (or a springform pan for a prettier presentation). Chill in the fridge while you prepare the filling.
Prepare the cheesecake layer: In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Fold in whipped topping gently until fully combined.
Assemble the layers:
Spread half the cheesecake mixture over the crust.
Add a layer of sliced bananas, then spread the crushed pineapple evenly.
Top with sliced strawberries.
Spread the remaining cheesecake mixture on top, smoothing it out.
Top it off: Spread a final layer of whipped topping over everything. Sprinkle with nuts, drizzle with chocolate syrup, and top with cherries.
Chill: Refrigerate for at least 4 hours (or overnight) until set and chilled through.
Serve: Slice, drizzle with a little extra fudge if you like, and enjoy your heavenly dessert! 🍰✨
💛 Tips
For extra flavor, brush sliced bananas with a little lemon juice to keep them from browning.
Want more texture? Add a layer of crushed Oreos or mini chocolate chips between layers.
Keep refrigerated until serving — it’s even better the next day!
This dessert tastes like summer memories in a pan — creamy, fruity, sweet, and just the right amount of nostalgic. 🍓🍫
Would you like me to write a fun, nostalgic blog-style intro for this recipe — maybe something about childhood banana splits and turning them into a no-bake cheesecake for grown-up indulgence?
