Red, White and Blueberry Cheesecake Bars

Submitted by RedVinoGirl

"I found this on recipegirl.com. Healthy colorful dessert! The original recipe called for lemon zest along with the juice. I omitted that from this because I felt it was plenty lemon-y with just the juice."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 16 bars
• Serves: 16

ingredients

• 1 1⁄2 cups graham cracker crumbs
• 4 tablespoons butter, melted
• 1.5 (12 ounce) packages reduced-fat cream cheese
• 3⁄4 cup granulated sugar
• 1⁄4 cup 1% low-fat milk
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 3 large eggs
• 1 cup fresh raspberry (more or less, as desired)
• 3⁄4 cup fresh blueberries (more or less, as desired)

directions

1. 1. Preheat oven to 350°F Line an 8x8-inch pan with aluminum foil. Spray lightly with cooking spray.
2. 2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
3. 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. 4. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.
5. 5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.
6. 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.