Blueberry Cheesecake Squares

4 from 1 ratings

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

Servings

servings

Ingredients

2 cup 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
1/4 cup sugar
1 1/2 teaspoon cornstarch
2 tablespoon water
1 tablespoon lemon juice
2 cup fresh or frozen (unsweetened) blueberries

Directions

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.
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.