Here's a delicious no-bake banana split cheesecake that looks and tastes spectacular! You can make a large pan of this low-carb dessert for parties or just keep some in stock in your fridge.
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Most people have memories associated with certain foods and I'm no different. For as long as I can remember, I have always looked forward to sweet treats in my life.
You have probably noticed that I have a lot of low-carb desserts on this blog. And, as you can see, you don't have to give up sweets when you move to a low-carb way of eating!
However, after years of being away from sugar, I don't like really sweet-filled foods as much anymore. So, my sweet tooth has weakened and the desserts that I make now are less sweeter than what I used to enjoy on a high-carb diet.
One dessert that brings back memories for me is this no-bake banana split cheesecake.
I had a friend who I used to work with who would bring in her famous no-bake cake every month to celebrate all the birthdays of the month. I used to look forward to each month when it was time for her to put out that cake!
The no-bake banana split cake cheesecake she brought in was more of a no-bake cheesecake rather than a traditional birthday cake. Everyone loved it, especially me.
So, I've now recreated a low-carb version of that cheesecake and I have to say- it's just as delicious (if not more)!
Ingredients Needed For Keto Banana Split Cheesecake
I've modified the original recipe a bit to bring the carbs down. This is my version of the monthly birthday cake that was shared!
All of the exact ingredient amounts are listed in the printable recipe card at the bottom of this post.
Here's how I modified this banana split cheesecake to be a low-carb:
Crust
Instead of a crumbly graham cracker crust, I modified it to be more of a standard cheesecake crust made with low-carb almond flour instead of crackers.
Cream Cheese Filling
In the original recipe, it calls for 8 ounces of cream cheese, but she sometimes doubles that to 16 ounces. Since cream cheese is the best and adds a lot of fat, I used the higher amount!
Fruits
Instead of a fruit filling, I used strawberries! You could use another fresh low-carb berry as well. I also used one banana but that can be omitted if you'd like to only stick to berries.
Whipped Cream
My friend's no-bake banana split cake was topped with a whole container of Cool Whip! Although low carb, I'm not a fan of the ingredients in Cool Whip, so I used a stabilized whipped cream recipe in place of the non-dairy, sugar-free whipped cream.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- Use your favorite low-carb toppings. Toppings can be whatever you desire. You could sprinkle some berries over the whipped cream, drizzle your favorite chocolate sauce (I like this one from ChocZero), and add some chopped nuts.
- Make your own chocolate sauce! I went with chopped walnuts and low-carb chocolate syrup.
- Use banana extract instead. I know bananas aren't low carb. But, I did use only one small banana cut into small pieces to scatter about. If you'd like to cut back on the carbs, you can certainly omit the banana and add a banana extract to the cream cheese filling. However, I think the real banana was worth those few extra carbs and I got a little extra potassium.
How To Make Keto Banana Split Cheesecake
You'll find all the details for this cheesecake in the printable recipe card at the bottom of this post.
The entire process is really simple and it involves three basic steps.
- Make the crust.
- Prep the filling.
- Choose your favorite banana split toppings!
It's pretty simple.
Make The Crust and Cream Cheese Filling
You just make the crust first (I recommend using this almond crust recipe) and press it into the bottom of the 9x13-inch dish.
Then, make the cream cheese layer and spread this on top of the crust.
Add Fruit
The next step is the fruit filling that goes over the top of cream cheese which is basically the fruit mixed with lemon juice.
Top With Your Favorite Toppings
Finally, make the whipped cream layer and then top with your favorite nuts. I used chopped walnuts!
What To Serve With Keto Banana Cheesecake
This is a very indulgent recipe, so serve it with something that is low in carbs. This cheesecake will taste perfect with a hot cup of tea or some coffee.
In fact, you can even serve it with a cup of bulletproof coffee!
Frequently Asked Questions About Banana Split Cheesecake
The recipe is a little further below. First, I want to answer some questions people often ask about banana cheesecake.
Is it safe to eat raw almond flour?
Since almond flour is basically just finely-ground almonds, it is safe to eat it without needing to cook it first.
Can you bake the crust?
Yes, you can pre-bake the crust if you want to! This will make the crust taste toasted which might turn out quite delicious.
How do you halve the recipe?
If you don't need the entire 9x13-inch dish amount, then I suggest halving the recipe.
To do this, just use half of all of the ingredients in the recipe card. Then, press the crust into an 8x8-inch dish.
Don't want to do the math? My printable recipe card allows you to change the servings amount. As you slide the scale to the number of servings you want to make, it automatically updates the ingredient amounts.
How do you store no-bake cheesecake?
There are two ways to store the cheesecake - in the refrigerator or in the freezer.
To store it in the refrigerator, seal it in an airtight container and keep in chilled for up to 3 days.
It will stay fresh in the freezer for up to 3 months.
Are bananas keto-friendly?
Bananas actually have quite a few carbs and natural sugars, so I do not recommend eating them on a low-carb diet. You can use them in this recipe if you only use a few pieces spread throughout the entire cheesecake. Or, use a banana extract in the cheesecake layer similar to my keto banana pudding recipe.
When you are craving a fruity cheesecake or a banana split, this recipe is the best! It's so fun to change it up too - add your favorite nuts or sugar-free syrups and it tastes different each time.
Other Low Carb Cheesecakes To Try
If you enjoyed this banana split cheesecake, then here are some more amazing low-carb cheesecakes you should try next. They are some of my favorites too!
- Keto Oreo Cookies and Cream Cheesecake taste just like the cookies - with a chocolate crust surrounding the cream cheese filling.
- Mini Keto Cheesecake Bites help you with portion control - they are already made into bite-sized pieces.
- No-Bake Key Lime Cheesecake is made in a bunch of tiny mason jars, so they are perfect for parties.
- Coffee Chocolate Mocha Cheesecake tastes just like your favorite caffeinated drink.
- Keto Cream Cheese Brownies are the best way to indulge when you are craving chocolate.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
No Bake Banana Split Cake Cheesecake
Video
Ingredients
Crust:
- 3 cups almond flour
- 2 teaspoons cinnamon
- ½ cup low carb sugar substitute
- 1 cup butter melted
Filling:
- 16 ounces cream cheese
- ½ cup low carb sugar substitute add more if needed
- 1 cup butter melted
Topping:
- 2 pints strawberries sliced
- 1 banana chopped (can be left out and banana extract added to filling)
- 1 tablespoon lemon juice
- 3 tablespoons water
- 1 ½ teaspoons grass-fed gelatin
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons low carb sugar substitute
- Nuts optional
- Chocolate Sauce optional
Instructions
- Cover bottom of 9x13-inch pan with crust ingredients and press into the pan.
- Mix cream cheese and confectioner's sweetener and add melted butter until smooth.
- Spread on top of crust.
- Mix strawberries and banana in medium bowl with lemon juice.
- Spread strawberries and banana mixture over cream cheese mixture.
- Make stabilized whipped cream. Soften gelatin in water and then pour it into the heavy cream, vanilla extract, and sweetener. Use an electric mixer to beat at high speeds until it is combined. Spread this topping on the cheesecake.
- Top with chopped nuts and chocolate sauce if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on October 15, 2015. Updated on March 9, 2021, with new images and additional recipe information.
Jackie O Smith
My husband just made this again for mothers day, ( a week late since we were traveling last week) it is so good, shared it with non-low carb family and they loved it, couldn't quit going "yum this is so good". We made the whole thing this time and will share with other friends tomorrow. I will also have another piece tonight. I did use the whole banana (medium size) I sliced it and cut it in 4 and spread it around so you would get a bite in every piece. As we age we are going for simpler, but healthy recipes but this one is worth the effort (it took both of us, lol)
Jackie O Smith
SOOO good. I halved it since it is just the two of us. Perfect 4th of July dessert. I added 1 tablespoon cocoa powder to the crust and some vanilla since I didn't want the cinnamon flavor. I made the chocolate drizzle by melting some sugar free chocolate chips with some cream which turned out perfect.
Laurel
My husband has done keto for some time and your website is my go to for recipes…. I made him your no bake banana split dessert. He said it was heavenly!!! Unfortunately my body doesn’t do well with some ingredients but I d I’d lick my fingers making this. Thanks!! Now he feels normal !!! A lucious dessert.
Tiffinie
Thank you for this recipe its SO easy I used regular cool whip as I don't have the patience for homemade. I made this tonight for a party at work. After making sure all the ingredients were gluten free I was super excited to make it. I am low carb and a coworker is gluten free so between the two of us work parties usually have at least one dessert option for both of us. Can't wait to try it tomorrow.
Kathy
Is the sugar in the filling powdered sugar substitute or granualted sugar substitute? I'm assuming powdered but it doesn't differentiate in the recipe.
Lisa MarcAurele
You should be able to use either, but the powdered kind will dissolve into the cheese better.
Chuck
Wow. This is good, very good. I used a banana in the recipe and topped it with a light dusting of crushed pecans. My mom used to make a "regular" high-carb version of this when I was growing up and this version, in my opinion, is every bit as good! Mom isn't with us anymore but she would of loved this recipe. I cut the 9x13 pan into 20 pieces as the recipe recommends so the only thing I have to do is show some discipline and not eat too much. But if you have enough people around, I can assure you this dish will disappear immediately. Thanks Lisa, it's a great recipe!
James
4.9 g net carbs all recipe? Thank you
Lisa MarcAurele
That's the calculated estimated amount for each serving.
Shirley
I've made this twice now. Both times I halved the recipe and this time I cut the crust down even more. I sort of blew it the first time around, but this time it turned out wonderfully. I did omit the chocolate sauce but otherwise I made the filling and topping exactly as the recipe directed. Definitely a keeper. I can't believe I've made it to my age and have never made stabilized whipped cream. This certainly won't be the last time I make it.
Byenia
Made this last night and loved it! Partner said it's his favorite version of cheesecake thus far! 🙂
I halved the recipe and prepared it in a glass 8x8 dish. Used 1 whole banana and approximately 12 oz. of frozen mixed berries. Decided to omit the chocolate sauce and nuts and it was great as is. Tasted fantastic! Thanks for the recipe!
Rosie
So you are eating raw flour?
Lisa MarcAurele
It's "almond flour" which is just finely ground almonds. It doesn't need to be cooked.
Tilda
Made this cake and it was so good!!!! Can you freeze it
Lisa MarcAurele
You can definitely freeze this no bake cheesecake!
Hollister
Can you bake the crust?
Lisa MarcAurele
I don't see why not. It will likely make it crunchier by toasting it.
Charity
So fantastic! Cut the recipe in half and made it in a pie dish. My favorite dessert so far!
Susan Wright
1 banana chopped (can be left out and banana extract added to filling)
How much extract would you use for this?
Thank you
Lisa MarcAurele
I'd use 1 or 2 teaspoons depending on how much banana flavor you want.
Claudia
This is my 2 Th. Time making this recipe and is so yummy
Valerie
Can I make this ahead of time? If so does it need to be refrigerated until use and after leftovers
Lisa MarcAurele
Yes! You can make this up to a couple day ahead and store it in the refrigerator until ready. You may want to leave off the toppings, though, until just before serving.
Jeanna
I made this to share with friends. I changed fruit to strawberries and blueberries. (didnt want the carbs, even though I love bananas) I didnt use the gelatin either. It was a big hit. I also halfed the recipe not to make so much.
Lisa MarcAurele
It does make a lot so half the recipe is perfect for smaller gatherings. Totally fine omitting the bananas to save carbs!
Bernadette
Does the nutritional info include the chocolate sauce on top?
(I rated the recipe based on yummyness of appearance. Haven't actually made it yet but can't wait!)
Lisa
The optional ingredients aren't included.
Mary
Made this for a friend. Added fresh blueberries along with pecans and chocolate drizzle on top.
Natalie
Can I substitute gluten free baking flour for the almond flour?
Lisa
It's a no bake crust so I don't think it would work out.
Frankie
Great modification to a delicious dessert I grew up eating down south. Kudo's for the low carb version!
DonnaLM
Can you tell me how many carbs this would have leaving the banana out and subbing the banana extract? I can't wait to try this for my next pot luck dinner.
Thanks for all your great recipes!!
Lisa
You'd save about 27 grams in the whole recipe or 1.3 grams per serving.
Gary Riggs
This is honestly the best low carb desert I've ever tasted!
The combination of tastes is perfect for my palate.
Definitely 5 stars and the new standard by which all other low carb deserts will be judged from this point on.
Lisa
Thanks for the honest review Gary! It certainly is a winner with my family.
Marlene
One cup melted butter
Lisa
Yes. The amount is correct. Its 2 sticks.
Amy
This was DELICIOUS!! I'm so happy that you shared this with the world!
I did have a question. I'm pretty sure it came from the Swerve but the cheesecake part u can feel the granulation from the Swerve. Do you know what I did wrong? It tastes good and the texture is good (well until u eat it) or is this how it is supposed to be? First time cooking w Swerve too
Lisa
If too much is used, the erythritol in Swerve can crystallize. This didn't happen to me in this recipe. The way to correct that is to reduce the amount of erythritol used and replace it with a non-erythritol sweetener.
Jan
Some sugar substitutes will do that. Try erythritol.
Don
This looks sooo good. Question: Does the crust hold up? Was wondering if it needed to be baked at all? Thanks.
Lisa
No need to bake the crust. It comes right out with a spatula as it's held together by the butter
Amy
This looks so yummy! I'm curious as to how this holds up at room temperature. I'm thinking of making it for an Easter pitch-in but it'll have to last at room temp for an hour and a half before we're able to eat it. Will the whipped cream "melt" making it soggy?
Lisa
I've had this dessert out at room temperature for a couple hours without issue.
Tommie
I love the idea of being able to have desert, but I have found that the sugar substitutes give me migraines. This makes it very hard for me to fully embrace this low carb diet.
Lisa
Have you tried other sweeteners? Stevia can sometimes cause migraines so you may want to try monk fruit.
Denise
Lisa, I tried the monk fruit, the dessert was tasty, however; it was gritty. I had already made the crust and the filling, but when I realized that it was gritty, I dissolved the sugar in the water then the gelatin for the whipped topping. Next time I will dissolve the sugar in the melted butter before combining. Thank you for experimenting and giving us ideas....much appreciated.
Lisa
Did you use the powdered monk fruit? That's the kind I use, not the granular.
Denise
The package says "classic", it was the only monk fruit available at our Whole foods. Does yours specifically state "powdered"?
Lisa
The one you want to use is powdered and it's twice as sweet so you use less. The package looks like this.
Laura
Lisa, did you use the powdered monkfruit sweetner for each layer? Thank you.
Lisa MarcAurele
I did, but any sweetener will work in the recipe.
Cheri
Made this for a party i was going to. Tried a lot of the low carb desserts that don't turn out, but this one was FANTASTIC! Will definitely be making this again!
Lisa
Karon deserves the credit. I just adapted it to be low carb.
Michelle
Absolutely amazing !!!!!!!! I made this for my fiancee who is on a low carb diet and has an addiction to sweets and he loves it !!!
Lisa
Awesome! I'm so happy he liked it.
Nissa
The recipe looks great! Can't wait to try it 🙂 Could you please tell me something though? I'm a vegetarian and would like to omit gelatin from the recipe. How important is gelatin to this cheesecake? Is there any replacement that I could try here in place of it? Thanks!
Lisa
Gelatin helps keep it firm. You could try agar agar
Gwen Davis
I made this recipe tonight.
It was yummy even my mom loved it ?
Lisa
🙂
Sue
I made this over the weekend for dessert for my son's in-laws. It was delicious and an absolute hit! I'll definitely be making it again soon. May try adding a few fresh blueberries.
Lisa
Blueberries would be a great add!
Judith
Bravo to you for not using the trans-fat-filled Cool Whip (look at the second ingredient after water) that everyone thinks is a zero-calorie "safe" ingredient!! It is just pure garbage. Your recipe is much better and healthier by far. Again, bravo!
Lisa
I'm with you Judith! Although Cool Whip is low carb, it's pretty nasty stuff.
Patricia
Super looking recipe that everyone can enjoy, low carb or not. Quick question, is the gelatin softened in the water to use in the whipping cream? How is it incorporated? Thank you in. advance........I can usually figure these things out but I don't use gelatin ..
Lisa
Oops. I may have forgot to put that in the directions. Thanks for letting me know. I just poured a thin stream into the bowl at the end of whipping the cream. That helps it stabilize and not get runny.
Kim | Mom, Can I Have That?
This is the best idea ever! My kids would absolutely go nuts for this! Thanks for such a great recipe.
Lisa
I'm sure they will love it Kim! It's so easy to customize too.
Terence
Making it for the first time how do I accually in corporate the gelatin? I've got the powder packets.
Lisa
I always dissolve the gelatin first (soften in a small amount of tap water and then add a small amount of boiling water to dissolve). Then, I pour it into the mixture in a thin stream as the electric mixer is beating.