Cheesecake Squares

Cheesecake Squares
Cheesecake Squares

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • Crust:

  • 1 1/4

    cups graham cracker crumbs

  • 2

    T. margarine or butter, melted

  • 1/2

    t. cinnamon

  • 2

    T. Splenda

  • Filling:

  • 2

    (8 oz.) light cream cheese, softened

  • 1

    (8 oz.) fat free cream cheese, softened

  • 3

    large eggs

  • 2

    T. lemon juice

  • 2

    T. lemon zest

  • 2

    t. vanilla

  • 1

    cup Splenda

  • Topping

  • 2

    cups RF sour cream

  • 1/2

    cup Splenda

  • 2

    t. vanilla

Directions

Preheat oven to 325. In small bowl, combine crust ingredients. Pour crumb mixture into 9x13” pan. Pat down with the back of a spoon or a sheet of plastic wrap until the bottom and sides of pan are coated. Refrigerate at least 30 minutes. Using an electric mixer, beat filling ingredients. Pour into crust. Bake 20-25 minutes. Remove from oven. Cool 10 minutes. Increase oven temperature to 400. Mix topping ingredients together. Spread on slightly cooled cheesecake. Bake an additional 5-8 minutes to set topping. Cool and chill at least 4 hours before serving. Cut cheesecake into 24 squares. 120 calories; 7 fat grams; 7 carbs; 0 fiber; 5 grams protein

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