Banana Split Cheesecake Squares

Ingredients:

1 c chocolate graham cracker crumbs (about 5 sheets)
3 T butter (imperial 1/3 less fat)

3 pkg (8 oz each) fat free cream cheese

3/4 c sugar

1 t vanilla

3/4 c egg substitute

1 ripe banana, mashed

Sliced strawberries, bananas and pineapple for topping

Directions:
Preheat oven to 350F. Mix graham cracker crumbs and butter; press firmly onto bottom of 13x9" baking pan.
Mix cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg substitute gradually, mixing on low speed after each addition just until blended. Stir in mashed bananas. Pour over crust.
Bake 30 min or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Serve topped with the sliced strawberries, bananas and pineapple. Store leftover cheesecake in refrigerator.

Nutritional Information:

(Based on 18 squares before fruit topping):
Calories: 110
Fat: 1.5g
Saturated Fat: 0.5g
Carbs: 15g
Protein: 6.5g

Ratings:
Kristen: 3.5
Dave: 4.75 (apparently a 5 has to be mind-blowing)

The amount of fruit shown adds about 15-20 calories. I didn't include in the info because I added the fruit individually to each slice rather than put it on the whole thing at once, so that it doesn't soak into the cheesecake while it waits to be eaten. I would not eat this cheesecake recipe WITHOUT fruit though... the fruit is what makes it a banana split!

No-Bake Cherry Cheesecake

I don't know where this recipe came from- I cut it out of a magazine but there's no telling which one.

Ingredients:
1 pkg (11.1 oz) no-bake cheesecake mix (Meijer No-Bake Original Cheesecake Mix, 11.2 oz)
1/3 c butter, melted (Imperial 1/3 less fat)
2 T sugar
1-1/2 c cold milk (1/2%)
1 pkg (8 oz) cream cheese, softened (Philadelphia)
1 c confectioners' sugar
2 c whipped topping (Cool Whip)
1 graham cracker crust, 9" (Keebler Ready Crust, Graham)
2 cans (21 oz each) cherry pie filling (Meijer)

Directions:
In an ungreased 9" pie plate, combine cheesecake crust mix, butter and sugar; mix until the crumbs are moistened. Press onto the bottom and up the sides of the plate. Refrigerate.

In a mixing bowl, combine cheesecake filling mix and milk; beat on medium speed for 3 minutes. In another mixing bowl, beat cream cheese and confectioners' sugar. Add to cheesecake mixture; beat well. Fold in whipped topping.

Spoon into chilled crust and purchased crust. Refrigerate for at least 1 hour. Top with pie filling.

Nutritional Information (1/8 of pie)
Calories: 364
Fat: 12.5g
Saturated Fat: 6g
Carbs: 55g
Protein: 4g

Rating
Kristen: 4.5
Dave: 4