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Blueberry Cheesecake Squares

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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

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.

Nutritional Facts
Servings4
Calories Per Serving945
Total Fat53g82%
Sugar81gN/A
Saturated30g100%
Cholesterol249mg83%
Protein20g41%
Carbs103g34%
Vitamin A670µg74%
Vitamin B123µg50%
Vitamin B60.8mg42%
Vitamin C15mg25%
Vitamin D2µg1%
Vitamin E1mg7%
Vitamin K19µg23%
Calcium460mg46%
Fiber4g14%
Folate (food)45µgN/A
Folate equivalent (total)266µg67%
Folic acid130µgN/A
Iron7mg40%
Magnesium62mg16%
Monounsaturated14gN/A
Niacin (B3)7mg37%
Phosphorus505mg72%
Polyunsaturated3gN/A
Potassium714mg20%
Riboflavin (B2)1mg76%
Sodium745mg31%
Sugars, added12gN/A
Thiamin (B1)0.7mg44.3%
Trans0.1gN/A
Zinc7mg47%