Burgers. Hot dogs. Cheesecake bars?
Okay, so “cheesecake bars” may not immediately come to mind as a new recipe to try during summer. However, these Red, White, and Blue Cheesecake Bars are sure to become a summertime staple. In fact, they might just become a new favorite!
Thanks to Taste of Home for this little taste of heaven.
Ingredients
- Graham cracker crust (9 inches)
- ¾ cup of 2% cottage cheese
- 1 package (8 ounces) reduced-fat cream cheese
- Sugar substitute blend equivalent to 1 cup sugar
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large egg whites, room temperature
- 1 large egg, room temperature
- ⅓ cup reduced-sugar strawberry preserves
- ½ cup fresh blueberries
Directions
- Preheat the oven to 375°. Line an 8-inch square baking pan with foil, letting ends extend up sides. Coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs in prepared pan. Press crumbs onto the bottom of the pan.
- Place cottage cheese in a small food processor. Process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla. Beat until smooth. In a small bowl, lightly beat egg whites and egg. Add to cottage cheese mixture. Beat on low speed just until blended. Pour over the crust.
- Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.
- Bake for 25-30 minutes or until the center of cheesecake is almost set. Cool for 1 hour on a wire rack. Refrigerate 2 hours or until cold.
- Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
Make your summertime a little sweeter (and a lot cheesier) with these scrumptious Red, White, and Blue Cheesecake Bars!