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Blueberry Cheesecake Squares
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Prep Time:
35 minutes
Total Time:
4 hours
Try these irresistible Wheaties® cheesecake squares topped with juicy blueberries for a delightful dessert!
Ingredients:
  • 2 cups Wheaties™ cereal, crushed
  • 1 tablespoon butter or margarine, melted
  • 2 packages (8 oz each) reduced-fat cream cheese (Neufchâtel)
  • 1 can (14 oz) fat-free sweetened condensed milk
  • 1/2 cup fat-free sour cream
  • 2 eggs or 1/2 cup fat-free egg product
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cups fresh or frozen (unsweetened) blueberries
Instructions:
  • Preheat oven to 375°F. Combine cereal and melted butter in a square pan, ensuring the cereal is fully coated. Spread mixture evenly in the pan. Bake for 5 to 11 minutes, until golden brown.
  • In a large bowl, use an electric mixer on medium speed to beat cream cheese and milk until smooth. Mix in sour cream, eggs, and vanilla until well blended. Pour mixture over crust.
  • Bake for 35 to 40 minutes, or until the center is slightly jiggly while the sides are firm.
  • Chill in the refrigerator for about 2 hours, or until cold and set.
  • In a 1-quart saucepan, combine sugar and cornstarch. Mix in water and lemon juice until smooth. Stir in 1 cup of blueberries and bring to a boil over medium heat, stirring constantly. Boil for about 2 minutes until thickened, then remove from heat. Add the remaining 1 cup of blueberries. Transfer the blueberry topping to a small bowl; let it sit at room temperature for 5 minutes. Cover and refrigerate until chilled.
  • Cut the cheesecake into 16 squares and generously top each with blueberry topping before serving.

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