No Bake Banana Split Cake Cheesecake

Serves: 20

This recipe uses Swerve (look for on Amazon), which is a sugar replacement that is made from fruits and vegetables. I didn't have it, so used sugar instead. What I liked about this recipe is that by using the almond flour for the crust, it makes it gluten free!

Yield: 20 squares or more
Prep Time:
Cook Time:
Total Time:


3 cups almond flour
2 teaspoons cinnamon
1/3 cup Swerve or sugar
1 cup butter melted
16 ounces cream cheese
1 cup Swerve or powdered sugar
1 cup butter melted
2 pints strawberries sliced
1 banana chopped
1 tablespoon lemon juice
1 1/2 teaspoons gelatin
3 tablespoons water
2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons Swerve or sugar
nuts, optional
chocolate sauce, optional
additional strawberries, for garnish


Cover bottom of 9x13-inch pan with crust ingredients and press into crust

Mix cream cheese and sugar or Swerve 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 by sprinkling gelatin on water and allow to sit for 5 minutes. Meanwhile, add the whipping cream, vanilla, and sugar to a mixing bowl. Turn your mixer on and pour the geletin into the heavy cream mixture. Whip until thickened. Cover top of cheesecake with whipped cream mixture.

Top with chopped nuts and chocolate sauce if desired.


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