Blueberry Cheesecake Squares



2 cups Wheaties® cereal, crushed
1 tablespoon butter or margarine, melted
2-8 oz pkgs 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
1teaspoon vanilla

Blueberry Topping:

1/4 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
2 cups fresh or frozen (unsweetened) blueberries


Heat oven to 375ºF. Temperature is approximate as every oven cooks differently.  Make adjustments as necessary. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.

Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.

Bake 35 to 40 minutes or until center is jiggly but sides are set. Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.

Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.

For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.

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