My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Thursday, August 26, 2010

Blueberry Cheesecake Bars

{ Prep time: 15 mins / Difficulty: Easy / Yields: 20 small bars }

1 1/4 cups graham cracker crumbs
1/4 cup Splenda, granulated
1/3 cup unsalted butter, melted
12 oz 1/3 less fat cream cheese, softened
2/3 cup Splenda, granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 tsp vanilla
3/4 cup fresh or frozen blueberries (sweetened, if frozen)

1. Preheat oven to 350ยบ. Grease an 8" square pan with cooking spray. Set aside.
2. Combine graham cracker crumbs, Splenda and butter; mix well. Firmly press mixture evenly into bottom of prepared pan. Bake 5 mins. Remove from oven; and set aside.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently fold in blueberries. Pour mixture into prepared pan.
4. Bake for 30-35 mins, or until firm. (Edges will turn golden brown.) Remove from oven and cool on a wire rack for 30 mins. Cover and chill 2 hours.

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