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A delicious no bake banana split cake cheesecake that looks and tastes spectacular! You can make a large pan of this low carb dessert for parties.
Most people have memories associated with certain foods. 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 desserts on this blog. 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 foods so my sweet tooth has weakened and the desserts that I make now are much less sweet than what I used to enjoy on a high carb diet.
One dessert that brings back memories for me is a no bake banana split cake cheesecake. I may be dating myself, but I used to be a software engineer in our company’s IT department in the late 1990’s and worked there until the late 2000’s.
It was the job I was doing when I first discovered the benefits of a low carb diet. The secretary of that department, Karon, 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 the cake!
The no bake banana split cake cheesecake Karon brought in was more of a no bake cheesecake rather than a traditional birthday cake. Everyone loved it and it was a great way to bring smiles into the work day.
We were just one part of a much larger corporate IT group and one year, an IT Department cookbook was published with all the favorite recipes submitted by employees of the entire department which spanned several states. Karon, of course, submitted her banana split cake.
I’ve modified Karon’s original recipe a bit to bring the carbs down. This is my version of the monthly birthday cake that was shared!
Karon’s cake always had a crumbly graham cracker crust. I modified it to be more of a standard cheesecake crust made with low carb almond flour instead of the crackers.
In her recipe, Karon says that the recipe 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.
The original recipe used canned pineapples and canned pie filling. Karon would change up the cake each month with a different fruit filling.
She would typically use either strawberry, raspberry or blueberry pie filling. I prefer fresh fruit so I used strawberries. You could use another fresh low carb berry instead.
Karon’s no bake banana split cake cheesecake 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 whipped cream.
Toppings can be whatever you desire. You could sprinkle some berries over the whipped cream, drizzle your favorite sauce, and add some chopped nuts.
I went with chopped walnuts and low carb chocolate syrup. This treat is really filling, so you don’t need a big piece. I provided nutrition values for cutting the cake into 20 pieces, but you can easily get many more slices.
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.
Low Carb No Bake Banana Split Cake Cheesecake
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No Bake Banana Split Cake Cheesecake
Recipe Video (Click on Image to Play)
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
- 1 ½ teaspoons grass-fed gelatin
- 3 tablespoons water
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons low carb sugar substitute
- Nuts optional
- Chocolate Sauce optional
Instructions
- Cover bottom of 9×13-inch pan with crust ingredients and press into crust
- 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 softening gelatin in water and then pouring it into the heavy cream along with vanilla extract and sweetener at the end of beating into whipped cream. Cover top with whipped cream mixture.
- Top with chopped nuts and chocolate sauce if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
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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 9×13 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 8×8 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