Blueberry Cheese Squares Recipes

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ULTIMO'S NO-BAKE BLUEBERRY SQUARES

This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.

Provided by U L T I M O B A K E R X

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10



Ultimo's No-Bake Blueberry Squares image

Steps:

  • In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
  • In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 28.2 g, Cholesterol 30.7 mg, Fat 15.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 170.2 mg, Sugar 23.1 g

1 ½ cups graham cracker crumbs
3 tablespoons white sugar
½ cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon lemon juice
1 (8 ounce) tub frozen whipped topping, thawed
3 cups frozen blueberries

BLUEBERRY CHEESECAKE SQUARES

Looking for a wonderful dessert? Then check out these delicious cheesecake squares made using Wheaties® cereal and topped with blueberries.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 12



Blueberry Cheesecake Squares image

Steps:

  • Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
  • Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
  • Bake 35 to 40 minutes or until center is jiggly but sides are set.
  • Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
  • Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
  • For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g

2 cups Wheaties™ cereal, crushed
1 tablespoon butter or margarine, melted
2 packages (8 oz each) reduced-fat cream cheese (Neufchâtel)
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup fat-free sour cream
2 eggs or 1/2 cup fat-free egg product
1 teaspoon vanilla
1/4 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
2 cups fresh or frozen (unsweetened) blueberries

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