Banana Split Cheesecake Squares

Who needs ice cream when you can have creamy cheesecake with a double dip of bananas. They're inside the cheesecake and also on top, along with canned pineapple chunks and sliced fresh strawberries.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
  • ⅓ cup butter or margarine, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup sugar
  • 1 tsp. vanilla
  • 3 egg s
  • ½ cup mashed fully ripe banana s (about 1 small banana)
  • 1 cup halved strawberries
  • 1 banana, sliced, tossed with 1 tsp. lemon juice
  • 1 can (8 oz.) pineapple chunks  in juice, drained

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Combine graham crumbs and butter; press onto bottom of 13x9-inch pan.

3

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in mashed bananas. Pour over crust.

4

Bake 30 min. or until center of cheesecake is almost set. Cool.

5

Refrigerate cheesecake 3 hours. Serve topped with the strawberries, sliced bananas and pineapple.