Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 bananas, sliced
- 1 cup sliced strawberries
- 1/2 cup crushed pineapple, drained
- 1 cup mini chocolate chips
- Maraschino cherries for topping
- Whipped cream for topping
- Chocolate syrup for drizzling
Directions:
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a bowl until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan and place it in the refrigerator to chill.
Next, beat the softened cream cheese in a large mixing bowl until it becomes smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into the cream cheese mixture until blended.
Spread half of the cream cheese mixture over the chilled crust. Layer it with the sliced bananas, strawberries, and crushed pineapple, followed by a sprinkle of mini chocolate chips. Spread the remaining cream cheese mixture on top.
Let the cheesecake chill in the refrigerator for at least 4 hours to set. When you’re ready to serve, top it with whipped cream, a few Maraschino cherries, and drizzle with chocolate syrup. Cut into slices and enjoy it chilled. Be sure to store any leftovers in the refrigerator.