Red White and Blueberry Cheesecake Bars
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Red White and Blueberry Cheesecake Bars
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These easy red, white and BLUEBERRY cheesecake bars are the best patriotic dessert for Memorial Day of 4th of July. So easy!
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Ingredients
For the Crust:
- 1 cup graham cracker crumbs (about 8 full graham cracker sheets)
- 1 tablespoon powdered sugar
- 4 tablespoons butter melted, unsalted
For the Cheesecake:
- 2 packages cream cheese 8 ounce packages, do not use fat free), at room temperature, reduced fat
- ½ cup granulated sugar
- ¼ cup Greek yogurt at room temperature, plain, non-fat
- 3 large egg
- 2 teaspoons vanilla extract pure
- lemon zest of 1
- 1 teaspoon lemon juice fresh
- ⅔ cup blueberry pie filling (store-bought or homemade)
- strawberries fresh, sliced
Instructions
- Place a rack in the center of your oven and preheat the oven to 350F degrees. Line an 8x8-inch baking pan with aluminum foil, allowing some of the foil to hang over the sides. Set aside.
- To prepare the crust, break the graham cracker sheets into a food processor or blender. Process until the crackers are fine crumbs, then add the powdered sugar and pulse once more to combine. Drizzle in the melted butter, then pulse until the crumbs are evenly moistened.
- Press the crumbs into the bottom of the foil-lined pan. Bake for 8 minutes. Remove from the oven and let cool as you prepare the filling. Reduce the oven temperature to 325 degrees F.
- For the filling, beat the softened cream cheese for one full minute, in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl. Then, beat in the sugar for 3 additional minutes, until smooth and creamy. Add the yogurt, then the eggs, one at a time, fully combining between each and scraping down the sides of the bowl as necessary. Mix in the vanilla extract, lemon zest, and lemon juice.
- Once the crust has cooled, pour half of the cheesecake filling over the crust and smooth. Dollop the pie filling over the crust and swirl lightly with a knife (the cheesecake base will not be completely covered). Top with the remaining cheesecake batter.
- Bake the bars in a 325 degree oven for 30 to 40 minutes, until the filling is mostly set but still soft and barely jiggles in the center when the pan is wiggled. Remove the bars from the oven and let cool at room temperature for 30 minutes. Refrigerate until completely cooled, at least 3 hours.
- Just before serving, lift the cheesecake out of the pan using the foil. Top with sliced strawberries. Cut into squares and enjoy.
Notes
- TO STORE: Leftover blueberry cheesecake bars will keep in an airtight container in the refrigerator for up to 3 days.
- TO FREEZE: Place cheesecake bars on a baking sheet, and freeze until solid. Then, store them in an airtight freezer-safe storage container for up to 3 months.
Nutrition Information
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Serving
1(of 16)
Calories
168kcal
(8%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
58mg
(19%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
297IU
(6%)
Vitamin C
3mg
(3%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1(of 16) | |
| Calories | 168kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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