Blueberry Strawberry Pomegranate Cheesecake Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust: 1 1/4 cups "S'moreables" Gluten Free Graham Like Cracker crumbs 1/4 cup sugar 1/3 cup butter, melted Filling: 8 ounces cream cheese, softened 4 ounces strawberry cream cheese, softened 2/3 cup sugar 2 large eggs 1/3 cup pomegranate greek yogurt 2 teaspoons vanilla extract 3/4 cup fresh or frozen blueberries Topping: 1/4 cup blueberry preserves 1 tablespoon water
1. Preheat oven to 350. Spray an 8 x 8-inch square pan with non-stick cooking spray. Set aside.
2. Combine S'moreable crumbs (you can use regular graham crackers, but these make the best graham cracker crust I've ever tasted!), sugar, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add sugar, beating until blended. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
4. 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.
5. Topping Directions: Combine blueberry preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into 8 bars.
Number of Servings: 8
Recipe submitted by SparkPeople user ONELASTREFRAIN.
2. Combine S'moreable crumbs (you can use regular graham crackers, but these make the best graham cracker crust I've ever tasted!), sugar, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add sugar, beating until blended. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
4. 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.
5. Topping Directions: Combine blueberry preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into 8 bars.
Number of Servings: 8
Recipe submitted by SparkPeople user ONELASTREFRAIN.
Nutritional Info Amount Per Serving
- Calories: 453.6
- Total Fat: 25.3 g
- Cholesterol: 115.5 mg
- Sodium: 276.7 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 0.4 g
- Protein: 4.6 g
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