Banana Split No-Bake Greek Yogurt Cheesecake From 'Seriously Delish'

Tart, creamy, but not too dense: this is just the kind of cake you can enjoy more than once in a while. [Photograph: Jessica Merchant]

Just one glance at the photo of this cheesecake from Seriously Delish is needed to see how much fun it is to eat. A quick, no-bake base of Greek yogurt, cream cheese and condensed milk is whipped together and poured over a pressed crust of graham cracker crumbs. It's served alongside a slew of toppings, including fruit, chocolate syrup, and sprinkles (very colorful sprinkles). Keep it elegant and simple with maraschino cherries, or go hog wild and dump it all on top. The yogurt keeps it a little light, so a second slice is not a sin.

Why this recipe works:

  • This cheesecake comes together in twenty minutes, crust and all, without the use of an oven. No fussy water bath, either. Lengthy chill time aside, this is one of the simplest recipes we've encountered for a cheesecake of this quality.

  • Setting up a "toppings bar" for guests, or your own family, is a lot of fun and brings everybody together by allowing them to personalize their slice. Plus, it's fun to go overboard with fruit and sprinkles.

Reprinted with permission from the publisher Houghton Mifflin Harcourt from Seriously Delish by Jessica Merchant. Photographs by Jessica Merchant. Copyright 2014.

Banana Split No-Bake Greek Yogurt Cheesecake From 'Seriously Delish'

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:Overnight, to set
Special equipment:Springform pan
This recipe appears in: Banana Split No-Bake Greek Yogurt Cheesecake From 'Seriously Delish'


  • 1/4 cup coconut oil, melted
  • 1 cup graham cracker crumbs
  • 1 1/2 cups plain full-fat or low-fat Greek yogurt
  • 8 ounces cream cheese, at room temperature
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For Serving:
  • 3 bananas, sliced
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup maraschino cherries
  • 1/4 cup sliced almonds
  • 1/4 cup rainbow sprinkles
  • Chocolate syrup, for drizzling


  1. 1

    In a bowl, mix together the coconut oil and graham crumbs until moistened. Press them into the bottom of an 8-inch springform pan and set it in the fridge.

  2. 2

    Add the Greek yogurt and cream cheese to the bowl of an electric mixer. Beat on medium speed until smooth and creamy, 5 minutes. With the mixer on low speed, slowly pour in the sweetened condensed milk. Mix until combined. Add the vanilla extract and salt, beating for another 1 to 2 minutes. Remove the pan from the fridge and pour the batter on top of the crust, spreading the top evenly with a spatula. Refrigerate for at least 12 hours or overnight.

  3. 3

    When you’re ready to serve the cheesecake, set up a toppings bar with the bananas, strawberries, cherries, almonds, and sprinkles in small bowls and a jar of chocolate syrup. Remove the cheesecake from the fridge and use a sharp knife to immediately cut it into servings. Top the cheesecake with whatever toppings you wish.

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