Blueberry Cheesecake Bars:

Date Added: 31 Jan 2010
Listed in: Dessert Sweets

• 1¼ cups graham cracker crumbs


• ¼ cup SPLENDA® No Calorie Sweetener, Granulated


• ⅓ cup light butter, melted


• 12 ounces reduced fat cream cheese, softened


• ⅔ cup SPLENDA® No Calorie Sweetener, Granulated


• 2 large eggs


• ⅓ cup reduced-fat sour cream


• 2 teaspoons vanilla extract


• ¾ cup fresh or frozen blueberries


• ¼ cup reduced-sugar apricot preserves


• 1 tablespoon water

Preparation Time 15 min | Cooking Time 35 min:
20 servings | 100 Calories | 3g Protein | 8g Carbohydrates | 6g Fat

Wonderful cheesecake bars filled with blueberries are perfect for picnics but great for a snack or dessert any time.

• Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.


• Combine graham cracker crumbs, SPLENDA® Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.


• Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.


• Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

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