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
• 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. 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. 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. 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.

coconut oil, graham cracker crumbs, fullfat, cream cheese, condensed milk, vanilla, salt, bananas, fresh strawberries, maraschino cherries, almonds, sprinkles, chocolate syrup

Taken from www.seriouseats.com/recipes/2014/09/banana-split-no-bake-greek-yogurt-cheesecake-from-seriously-delish.html (may not work)