Cheesecake Squares
By LadyJ1114
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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
Details
Servings 24
Preparation
Step 1
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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