Banana Split Cheesecake Squares
Creamy banana split cheesecake squares feature fresh fruit, rich cream cheese, and chocolate drizzle, perfect for fruit lovers and those craving a sweet, indulgent treat.
Ingredients
- 28 low fat honey grahams, finely crushed ⓘ
- 1 cup sugar, divided
- 1 teaspoon vanilla ⓘ
- 1/3 cup melted oleo ⓘ
- 3 8 oz packages cream cheese, soft ⓘ
- 3/4 cup egg substitute or 3 eggs ⓘ
- 1 cup strawberries, halved ⓘ
- 1/2 cup mashed bananas ⓘ
- 1 8 oz can pineapple chunks, drained ⓘ
- 1 banana, sliced, dipped in lemon juice ⓘ
- Chopped walnuts ⓘ
Instructions
- Mix graham cracker crumbs, 1/4 cup sugar, and melted oleo. Line the bottom of a 9x13 inch baking pan with foil for easy removal of squares.
- Press the crust mixture onto the bottom of the prepared baking pan.
- In a bowl, blend cream cheese, remaining sugar, and vanilla with a mixer at medium speed until smooth.
- Add eggs and mix until well blended.
- Stir in mashed bananas.
- Pour the cream cheese mixture into the prepared crust.
- Bake at 350°F (175°C) for 30 minutes or until the center is almost set.
- Remove from oven and let cool.
- Refrigerate for 12 hours or overnight.
- Top with halved strawberries, sliced banana dipped in lemon juice, and drained pineapple chunks.
- Sprinkle with chopped walnuts and drizzle with melted semi-sweet chocolate if desired.
- Cut into squares and serve.
Tips & Substitutions
For a lighter version, consider using reduced-fat cream cheese and replacing some of the sugar with a sugar substitute. You can also swap out the walnuts for pecans or omit them altogether if there are nut allergies. To enhance the flavor, add a pinch of cinnamon to the crust. Ensure the cream cheese is at room temperature to prevent lumps when mixing.
Serving Suggestions
These Banana Split Cheesecake Squares are delightful on their own but can be served with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Pair them with fresh fruit or a drizzle of chocolate sauce for a dessert that’s sure to impress. They also make a great treat alongside a cup of coffee or tea.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to preserve the freshness longer, you can freeze the cheesecake squares wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Split Cheesecake Squares contains roughly 395 calories, with 22g protein, 31g carbohydrates, and 20g fat. It is an excellent source of protein (44% of the Daily Value) and iron (24% of the Daily Value), and a good source of vitamin D and calcium. At about 395 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can substitute 3 eggs for the 3/4 cup of egg substitute. Just make sure they are well beaten before adding to the cream cheese mixture to ensure even mixing and texture.
How can I make this recipe gluten-free?
To make these cheesecake squares gluten-free, use gluten-free graham crackers or a gluten-free cookie crust instead of the honey grahams. Ensure that all other ingredients, especially the cream cheese and toppings, are certified gluten-free as well.
What can I use instead of pineapple chunks?
If you prefer not to use pineapple, you can substitute it with chopped peaches or mangoes for a different fruit flavor. Alternatively, you could use more bananas or strawberries to keep the banana split theme without the pineapple.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).