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Red, White & Blue Cheesecake Bars

I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan
  • Total Time
    Prep: 20 min. Bake: 25 min. + chilling
  • Makes
    1 dozen

Ingredients

  • 1 graham cracker crust (9 inches)
  • 3/4 cup 2% cottage cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • Sugar substitute blend equivalent to 1 cup sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 large egg whites, room temperature
  • 1 large egg, room temperature
  • 1/3 cup reduced-sugar strawberry preserves
  • 1/2 cup fresh blueberries

Directions

  • Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan.
  • Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust.
  • Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.
  • Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
  • Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
Editor’s Note: This recipe was tested with Truvia baking blend.
Nutrition Facts
1 bar: 193 calories, 8g fat (4g saturated fat), 31mg cholesterol, 226mg sodium, 31g carbohydrate (19g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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