Red White and Blue~ Swirled Cheesecake Bars

By McCarleyRHLAC

Servings: 12 Bars
Calories: 133 Calories Per Bar
Weight Watchers Points Plus Value: 4 Per Bar

Ingredients

• 1 pre-made graham cracker pie crust
• 1 (8 oz) package reduced fat cream cheese, softened
• 3/4 cup sugar substitute (or 2 tsp stevia, or to taste)
• 3/4 cup low fat cottage cheese, (pureed in a blender until smooth)
• 1 whole egg
• 2 egg whites
• 1 tsp vanilla extract
• juice of one small lemon (or 2 tbs lemon juice)
• 1/4 cup blueberries
• 1/3 cup low sugar strawberry preserves

Details

Servings 12
Adapted from dashingdish.com

Preparation

Step 1

1. Preheat oven to 375. Line 8×8 baking dish with foil (to ensure easy removal of bars), and spray foil with non-stick cooking spray.

2. Remove graham cracker crust from pre-made pan, and crumble/press it down, re-forming it into your foil-lined pan. Put crust into the oven to bake for 8 minutes, then remove from oven.

3. Meanwhile, when crust is baking, cream together all of the ingredients, (except for the strawberry jam and blueberries), with a hand held mixer until smooth.

4. Pour filling over graham cracker crust, smoothing out filling with a spatula.

5. Drop jelly (by the spoon-full) over cheesecake filling. Drag a spoon (or knife) gently through filling to create marbling. Drop blueberries evenly over cheesecake. Place in the oven, bake for 30-35 minutes, or until cheesecake is almost set in the center. Let cool, and chill in the refrigerator for a few hours, or overnight.

6. After chilled, remove from the refrigerator, and pull entire cheesecake out of pan. Use foil to lift cheesecake out of pan and onto a cutting board. Cut bars into 12 even bars, (I used a pizza cutter and wiped the blade clean with a paper towel between each cut). Refrigerate until ready to serve.

Enjoy! Store in an airtight container in the refrigerator.