Cheesecake Party Squares

By carvalhohm

Ingredients

• Crust:
• 1 1/4 cups graham cracker crumbs
• 2 tablespoons margarine or butter, melted
• 1/2 teaspoon cinnamon
• 2 tablespoons no calorie granulated sweetener (or 3 packets)*
• Filling:
• 2 8-ounce packages light cream cheese, room temperature
• 1 8-ounce package fat-free cream cheese, room temperature
• 3 large eggs
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 2 teaspoons vanilla
• 1 cup no-calorie granulated sweetener*
• Topping:
• 2 cups reduced-fat sour cream
• 1/2 cup no calorie granulated sweetener*
• 2 teaspoons vanilla

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 325°F. In a small bowl, combine graham cracker crumbs, margarine, cinnamon, and sweetener; stir.

2. Pour crumb mixture into 9 x 13-inch pan. With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pan. Refrigerate at least 30 minutes.

3. Using an electric mixer, beat cream cheeses, eggs, lemon juice, lemon zest, vanilla, and sweetener. Pour into refrigerated crust and bake for 20-25 minutes, or until the center is just starting to set. Remove cheesecake from the oven, cool 10 minutes and increase the oven temperature to 400°F.

4. While the cheesecake sits, in a medium bowl combine the sour cream, sweetener, and vanilla. Spread on the slightly cooled cheesecake and bake an additional 5 minutes to set the sour cream topping. Cool and then chill for at least 4 hours before serving. Cut cheesecake into 24 squares (6 cuts on the long side of the pan and 4 on the shorter).

*Use 1/2 the amount of sweetener listed when using a stevia or sucralose sugar blend for baking, or an equal amount of sugar.

Serves Twenty-Four

Per Serving

Calories 120 | Fat 7 grams (4 saturated) | Carbohydrate 7 grams (sugar 2 grams) Fiber 0 grams | Protein 5 grams | Sodium 160 milligrams | Food exchange: 1 Lean Meat, 1 Fat, 1/2 Carbohydrate WW point plus comparison: 3 Smart Point comparison: 4