Easy Bisquick Cheesecake Squares Crustless Recipes

IMPOSSIBLY EASY CHEESECAKE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate.
• Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.

IMPOSSIBLE EASY PUMPKIN CHEESECAKE- BISQUICK

Steps:

• Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate.
• Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes.
• Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.

CHEESECAKE SQUARES (CRUSTLESS)

Steps:

• Preheat oven to 350 degrees.
• In bowl beat cream cheese and sugar together until smooth.
• Add eggs, yogurt, vanilla, lemon juice and Bisquick mix.
• Mix just until smooth.
• Pour into greased 9 inch square baking dish.
• Bake 25-30 minutes, just until center is set.
• In bowl, combine sour cream, sugar and vanilla until smooth.
• Carefully spread over cheesecake.
• Bake 4 minutes.
• Cool on wire rack for one hour.
• Refrigerate until chilled.
• Cut into small squares.
• May garnish with fresh fruit or cherry pie filling if desired.
• (I like it plain).