Red White And Blueberry Cheesecake Bars Ww Recipes

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RED, WHITE & BLUE CHEESECAKE BARS



Red, White & Blue Cheesecake Bars image

I've tried "light" cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. -Katie Farrell, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 11

1 graham cracker crust (9 inches)
3/4 cup 2% cottage cheese
1 package (8 ounces) reduced-fat cream cheese
Sugar substitute blend equivalent to 1 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large egg whites, room temperature
1 large egg, room temperature
1/3 cup reduced-sugar strawberry preserves
1/2 cup fresh blueberries

Steps:

  • Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan. , Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust., Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries., Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold., Lifting with foil, remove cheesecake from pan. Cut into 12 bars.

Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 226mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

RED, WHITE AND BLUEBERRY CHEESECAKE BARS (WW)



Red, White and Blueberry Cheesecake Bars (WW) image

How great and easy and low calorie, for the 4th, or anytime. Got this recipe from RecipeGirl and picture. Cheesecake and grahams, ok you got me!

Provided by Carol Junkins @CarolAJ

Categories     Fruit Desserts

Number Of Ingredients 11

1 1/2 cup(s) graham cracker crumbs
1/2 stick(s) 4 tabls.butter melted
1 1/2 package(s) 12 oz. reduced fat cream cheese
3/4 cup(s) granulated sugar
1/4 cup(s) 1% milk
2 tablespoon(s) cornstarch
2 tablespoon(s) fresh lemon juice
- zest of one lemon
3 large eggs
1 cup(s) fresh raspberries (more or less, as desired)
3/4 cup(s) fresh blueberries (more or less, as desired)

Steps:

  • Preheat oven to 350 degrees. Line an 8X8 inch pan with aluminum foil. Spray lightly with cooking spray.
  • In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
  • In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not over beat .!
  • Bake 35-40 minutes or until touch to center feels slightly firm and set. WW points per serving: Points Plus Program: 5 Old Points Program 5

RED, WHITE, AND BLUEBERRY CHEESECAKE TART



Red, White, and Blueberry Cheesecake Tart image

Steal focus from the fireworks with this splashy Fourth of July dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Number Of Ingredients 12

6 graham crackers (2 1/2-by-5 inches each)
1/3 cup whole almonds
1 1/4 cups sugar
4 tablespoons unsalted butter, melted
2 bars (8 ounces each) reduced-fat cream cheese, room temperature
1/2 cup reduced-fat sour cream
1 large egg
1/2 teaspoon pure vanilla extract
Pinch salt
4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
1 pint (2 cups) blueberries

Steps:

  • Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
  • Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
  • Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
  • Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

RED, WHITE AND BLUEBERRY LAYERED CHEESECAKE



Red, White and Blueberry Layered Cheesecake image

Layers of red velvet cake, creamy cheesecake and a sweet blueberry topping are baked together to create a showstopping three-in-one dessert.

Provided by Zac Young

Categories     dessert

Time 5h

Yield One 8-inch cake

Number Of Ingredients 20

Nonstick cooking spray
1 cup blueberry preserves
1 teaspoon cornstarch
Zest of 1 lime
Juice from 1/2 lime (about 1 tablespoon)
12 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
2 large egg yolks, at room temperature
Juice from 1/2 lime (about 1 tablespoon)
1 teaspoon pure vanilla extract
4 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons red food dye
1 teaspoon pure vanilla extract
1 cup all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with cooking spray.
  • For the blueberry layer: Stir the preserves and cornstarch together in a small bowl until smooth. Stir in the lime zest and juice. Set aside.
  • For the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and continue beating until smooth, about 1 minute. Scrape the bowl with a rubber spatula, add the egg yolks one at a time, beating well and scraping the bowl between additions. Add the lime juice and vanilla and beat to combine. Transfer the mixture to a piping bag and set aside.
  • For the red velvet layer: Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the eggs one at and time, scraping the bowl between each addition. Beat on medium speed until the mixture is lightened, about 1 minute. Add the cocoa powder, baking soda and salt and mix on medium until there are no clumps of cocoa powder. Add the food dye and vanilla and stir to combine. Add the flour and stir until just incorporated. Scrape the bowl with a rubber spatula and give a final stir by hand.
  • To assemble the cake: Spread the red velvet batter evenly into the prepared pan. Pipe or pour the cheesecake batter on top of the cake batter, spreading it evenly. Using a piping bag or resealable plastic bag with a corner cut off, gently pipe the blueberry filling on top of the cheesecake batter, starting in the center and spiraling out, leave a 1/2-inch border of exposed cheesecake around the edge of the pan.
  • Bake until the cheesecake is giggly, but not liquid, when you gently shake the pan or an instant-read thermometer inserted in the center of the cheesecake registers 130 degrees, 40 to 50 minutes.
  • Cool the cake on the counter for 1 hour. Carefully run a paring knife around the edge of the cake, then refrigerate in the pan until chilled, about 2 hours or up to overnight. Remove the ring from the springform pan and serve chilled.

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