Blueberry Cheesecake Squares

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

Looking for a wonderful dessert? Then check out these delicious cheesecake squares made using Wheaties cereal and topped with blueberries. More recipes found at Yoplait.com and BettyCrocker.com

Ready in
4 h
945
Calories Per Serving
Deliver Ingredients
Makes
16 servings

Notes

NUTRITION INFORMATION
Serving Size: 1 Serving Calories200 ( Calories from Fat70), Total Fat8g (Saturated Fat5g, Trans Fat0g ), Cholesterol50mg Sodium190mg Total Carbohydrate26g (Dietary Fiber0g Sugars21g ), Protein6g ; % Daily Value*: Vitamin A10%; Vitamin C4%; Calcium10%; Iron6%; Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Cheesecake

  • 2 Cups Wheaties cereal, crushed
  • 1 Tablespoon butter or margarine, melted
  • 2 packages (8 oz each) reduced-fat cream cheese
  • 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

Blueberry Topping

  • 1/4 Cup sugar
  • 1 1/2 Teaspoon cornstarch
  • 2 Tablespoons water
  • 1 Tablespoon lemon juice
  • 2 Cups fresh or frozen (unsweetened) blueberries

Directions

Cheesecake

Step 1
Heat oven to 375ºF. 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.

Step 2
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.

Step 3
Bake 35 to 40 minutes or until center is jiggly but sides are set.

Step 4
Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.

Blueberry Topping

Step 5
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.

Step 6
For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
53g
82%
Sugar
81g
N/A
Saturated Fat
30g
100%
Cholesterol
249mg
83%
Protein
20g
41%
Carbs
103g
34%
Vitamin A
670µg
74%
Vitamin B12
3µg
50%
Vitamin B6
0.8mg
42%
Vitamin C
15mg
25%
Vitamin D
2µg
1%
Vitamin E
1mg
7%
Vitamin K
19µg
23%
Calcium
460mg
46%
Fiber
4g
14%
Folate (food)
45µg
N/A
Folate equivalent (total)
266µg
67%
Folic acid
130µg
N/A
Iron
7mg
40%
Magnesium
62mg
16%
Monounsaturated
14g
N/A
Niacin (B3)
7mg
37%
Phosphorus
505mg
72%
Polyunsaturated
3g
N/A
Potassium
714mg
20%
Riboflavin (B2)
1mg
76%
Sodium
745mg
31%
Sugars, added
12g
N/A
Thiamin (B1)
0.7mg
44.3%
Trans
0.1g
N/A
Zinc
7mg
47%