Heavenly No-Bake Banana Split Cheesecake: A Cool, Creamy Twist on a Classic Dessert

In a medium-sized bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are fully coated.
Press the mixture into the bottom of a 9-inch springform pan or a pie dish, creating an even layer. Use the back of a spoon to gently pack it down.
Place the crust in the refrigerator to set while you prepare the cheesecake filling.
Make the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract, continuing to beat until combined.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Add the lemon juice and sour cream, folding them in until smooth and creamy.
Spoon the cheesecake filling over the chilled graham cracker crust and smooth it out evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until it’s firm.
Assemble the banana split topping:

Once the cheesecake has set, arrange the banana slices on top of the cheesecake in a decorative pattern.
Drizzle the chocolate syrup over the bananas and cheesecake.
Sprinkle the crushed walnuts or your choice of nuts over the top.
Add a generous swirl of whipped cream to the center and top with maraschino cherries.
If desired, drizzle more chocolate syrup over the whipped cream for extra sweetness.
Serve and enjoy:

Slice the cheesecake and serve chilled. Enjoy the rich, creamy layers with the classic banana split flavors in every bite!
Serving and Storage Tips: