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Cheesecake Squares

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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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