In honor of the July 4th, I wanted to make a fun patriotic dessert. So naturally strawberries and blueberries were in order. I adapted these from Recipe Girl’s Red, White and Blueberries Cheesecake Bars. And at 200 calories a pop, seconds please!
1½ cups graham cracker crumbs
½ stick (4 Tbsp.) butter, melted (I used Melt Organic Buttery Spread)
1½ packages (12 ounces) reduced-fat cream cheese
¾ cup granulated sugar (I used Truvia)
¼ cup almond or soy milk
2 Tbs cornstarch
2 Tbs fresh lemon juice
zest of one lemon
3 large eggs
1 cup fresh strawberries (more or less, as desired)
¾ cup fresh blueberries (more or less, as desired)
1. Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil. Spray lightly with cooking spray. (The aluminum didn’t work well for me but it helps with cleaning, so it’s up to you)
2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
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 overbeat.
4. Pour the cream cheese mixture on top of the crumb crust. Scatter strawberries and blueberries on top.
5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.
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.