Red White and Blueberry Cheesecake Bars
Prep Time:
25 minutes
Cook Time:
57 minutes
Serves:
16
Ingredients
- 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
Directions
- PREHEAT oven to 350°F.
- 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.
- PLACE 1 ½ cups graham cracker crumbs into a medium bowl.
- STIR IN 5 tablespoons melted butter.
- PRESS graham cracker mixture into bottom of baking dish.
- BAKE about 12 minutes or until crust is golden brown and firm.
- REDUCE oven temperature to 325°F.
- ALLOW crust to cool completely.
- PLACE 2 packages low-fat cream cheese into a large mixing bowl or the bowl of a stand mixer.
- ADD 8 ounces low-fat sour cream.
- BEAT on low speed until completely smooth and SCRAPE DOWN sides of bowl as needed.
- ADD 2/3 cup sugar and ADD 1 teaspoon vanilla extract
- ADD 1 tablespoon lemon zest and ADD 3 tablespoons fresh lemon juice.
- BEAT on low speed until completely smooth and SCRAPE DOWN sides of bowl as needed.
- ADD 2 eggs and BEAT on low speed until combined.
- SET ASIDE cream cheese mixture.
- PUREE half of a 6-ounce package of blueberries and STRAIN through a fine-mesh sieve to remove solids.
- STIR IN 1 ½ teaspoons fresh lemon juice and SET ASIDE blueberry puree.
- PUREE half of a 6-ounce package of raspberries and STRAIN through a fine-mesh sieve to remove solids.
- STIR IN 1 ½ teaspoons fresh lemon juice and SET ASIDE raspberry puree.
- POUR half of cream cheese mixture into baking dish over cooled crust.
- DRIZZLE half of blueberry puree in small droplets over left side of cream cheese mixture.
- SWIRL puree into filling using a toothpick or wooden skewer.
- DRIZZLE half of raspberry puree in small droplets over right side of cream cheese mixture.
- SWIRL puree into filling using a toothpick or wooden skewer.
- POUR remaining cream cheese mixture into baking dish.
- DRIZZLE remaining blueberry puree in small droplets over left side of cream cheese mixture.
- SWIRL puree into filling using a toothpick or wooden skewer.
- DRIZZLE remaining raspberry puree in small droplets over right side of cream cheese mixture.
- SWIRL puree into filling using a toothpick or wooden skewer.
- BAKE 40 – 45 minutes or until edges are just set and center jiggles slightly.
- ALLOW to cool completely in pan then REFRIGERATE until chilled.
- CUT into 16 squares and SERVE immediately.
