Splenda Blueberry Cheesecake Bars Recipes

SPLENDA BLUEBERRY CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray and 8by8 inch square pan with nonstick cooking spray. Set aside.
• 2. Combine graham cracker crumbs, sxplenda 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 splenda beating until blended,. Add eggs one at a time. beating wel after each addition. Add sour cream and vanilla, beating just until, blended. Stir in blueberries.
• 4. Pour mixture into prepared pan,. Bake at 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: Combine apricot preserves and water in small saucepan. Cook over medium heat, stirring constantly.until jam melts. spread over filling cut into bars.

LEMON-BLUEBERRY CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
• In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
• In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
• Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.