Blueberry cheesecake bars on top of american flag decorations
  • Prep Time:
    25 minutes
  • Cook Time:
    57 minutes
  • Serves:
    16
  • Perfect For:

Description

Use simple berry puree to create festive cheesecake squares. Lemon gives this tangy sour cream cheesecake an added tartness that highlights the flavor of the berries. Perfect for any summer celebration.

  • 1 ½ Cup graham cracker crumbs (from 9 graham crackers)
  • 5 Tablespoons unsalted butter, melted
  • 2 Packages (8 ounces each) low-fat cream cheese at room tempertaure
  • 8 Ounces low-fat sour cream at room temperature
  • 2/3 Cup sugar
  • 1 Tsp. vanilla extract
  • 1 Tbsp. grated lemon zest
  • 4 Tablespoons lemon juice, divided
  • 2 large eggs
  • 1/2 6-ounce package Driscoll's Blueberries
  • 1/2 6-ounce package Driscoll's Raspberries
  1. PREHEAT oven to 350°F.
  2. FIT an 8-inch x 8-inch baking dish with a strip of parchment paper and ALLOW edges of paper to hang over sides of dish.
  3. PLACE 1 ½ cups graham cracker crumbs into a medium bowl.
  4. STIR IN 5 tablespoons melted butter.
  5. PRESS graham cracker mixture into bottom of baking dish.
  6. BAKE about 12 minutes or until crust is golden brown and firm.
  7. REDUCE oven temperature to 325°F.
  8. ALLOW crust to cool completely.
  9. PLACE 2 packages low-fat cream cheese into a large mixing bowl or the bowl of a stand mixer.
  10. ADD 8 ounces low-fat sour cream.
  11. BEAT on low speed until completely smooth and SCRAPE DOWN sides of bowl as needed.
  12. ADD 2/3 cup sugar and ADD 1 teaspoon vanilla extract
  13. ADD 1 tablespoon lemon zest and ADD 3 tablespoons fresh lemon juice. 
  14. BEAT on low speed until completely smooth and SCRAPE DOWN sides of bowl as needed. 
  15. ADD 2 eggs and BEAT on low speed until combined. 
  16. SET ASIDE cream cheese mixture. 
  17. PUREE half of a 6-ounce package of blueberries and STRAIN through a fine-mesh sieve to remove solids.
  18. STIR IN 1 ½ teaspoons fresh lemon juice and SET ASIDE blueberry puree.  
  19. PUREE half of a 6-ounce package of raspberries and STRAIN through a fine-mesh sieve to remove solids. 
  20. STIR IN 1 ½ teaspoons fresh lemon juice and SET ASIDE raspberry puree. 
  21. POUR half of cream cheese mixture into baking dish over cooled crust. 
  22. DRIZZLE half of blueberry puree in small droplets over left side of cream cheese mixture. 
     
  23. SWIRL puree into filling using a toothpick or wooden skewer. 
     
  24. DRIZZLE half of raspberry puree in small droplets over right side of cream cheese mixture. 
  25. SWIRL puree into filling using a toothpick or wooden skewer. 
  26. POUR remaining cream cheese mixture into baking dish.
  27. DRIZZLE remaining blueberry puree in small droplets over left side of cream cheese mixture.  
  28. SWIRL puree into filling using a toothpick or wooden skewer. 
  29. DRIZZLE remaining raspberry puree in small droplets over right side of cream cheese mixture.
  30. SWIRL puree into filling using a toothpick or wooden skewer.  
  31. BAKE 40 – 45 minutes or until edges are just set and center jiggles slightly. 
  32. ALLOW to cool completely in pan then REFRIGERATE until chilled. 
  33. CUT into 16 squares and SERVE immediately. 
Calories 174.25
Total Fat 10.29 g
Saturated Fat 6.07 g
Cholesterol 56.13 mg
Sodium 198.25 mg
Total Carbohydrates 16.87 g
Dietary Fiber 0.34 g
Protein 4.51 g