Lemon Blueberry Cheesecake Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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homemade Cheesecake bars Ingredients:
1 1/2 cups whole wheat flour |
1/4 tsp baking powder |
1/4 tsp baking soda |
1/4 tsp salt |
2 tbsp unsalted butter |
2 tbsp canola oil |
1/2 cup splenda |
1 egg |
1 tsp vanilla |
12 oz reduced-fat cream cheese |
1/2 cup sugar |
1 tbsp cornstarch |
2 eggs |
4 tsp lemon zest |
1 1/2 tsp vanilla |
3 cups blueberries |
Directions:
1. Preheat oven 350
2. coat a 9x13 inch pan with nonstick spray
3. Crust: whisk the flour baking powder, baking solda, and salt in a medium bowl. Beat butter, oil, and sugar with an electric mixer until smooth. Add the egg and vanilla. beat until smooth. Add the dry ingredients and mix with a rubber spatula just until the dry ingredients are moistened. Transfer the dough to the prepared baking dish. Us a piece of plastic wrap to press it into an even layer
4. Bake the crust, uncovered, until puffed and starting to brown around the edges, about 20 minutes
5. Cream cheese filling: Blend cream cheese, sugar, and cornstarch with electric mixer until smooth and creamy. Add the eggs, lemon zest, and vanilla until smooth and creamy. Spread blueberries in the bottom of the crust. Pour the cream cheese batter over the blueberries, spreading evenly.
6. Bake the bars until the filling ahs set 35 - 40 minutes. Let cool completely. Cut into 24 bars with a sharp knife that has been coated with nonstick spray. 1 serving is one bar. Bars will keep , covered, in the fridge for up to 4 days or in the freezer for up to a month.
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