Red, White, and Blueberry Cheesecake Bars

24 Aug

I needed a great red, white, and blue dessert for the 4th of July (yup I know we are heading into September soon!) and I came upon this recipe from Recipe Girl.  I know it took a while to get this up on here, but I wanted to be sure to share so you all can make while berries are still in season and don’t cost an arm and a leg.  I was excited for the lemon twist in the recipe thinking that would make these even more summer-y.  I would not make without the lemon entirely, but I will cut the lemon in half moving forward.  I had hoped for a lemon hint and it turned out to be a little more pronounced than that.  Still awesome nonetheless!  I categorized this is as saint meal because it is quite reasonable and low in fat in moderation.  Recipe Girl notes that it serves 16 and each serving comes in at about 200 calories/11 g fat (6.5 g saturated).  Perhaps consider preparing this for Labor Day BBQs coming.

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 stick (4 Tablespoons) butter, melted
  • 1 1/2 packages (12 ounces) reduced-fat cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup skim milk
  • 2 TBSP cornstarch
  • 2 TBSP fresh lemon juice (you may want to use just 1 TBSP- your call!)
  • zest of one lemon (again, your call on including this)
  • 3 large eggs
  • 1 cup fresh raspberries (more or less, as desired)
  • 3/4 cup fresh blueberries (more or less, as desired)
  • nonstick spray

Directions:

1. Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil. Spray lightly with cooking spray.

2. In a small bowl, mix graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.

3. In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not over-beat.

4. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.

5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.

6. Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts). Refrigerate until ready to serve.

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