Dessert

Lemon Cheesecake Squares with Fresh Berries is for Dessert.

Lemon Cheesecake Squares with Fresh Berries takes 22 minutes to prepare.

Lemon Cheesecake Squares with Fresh Berries takes 150 minutes to cook.

Lemon Cheesecake Squares with Fresh Berries makes 16 servings.

The ingredients for Lemon Cheesecake Squares with Fresh Berries are:

CRUST
9 whole graham crackers
5 tablespoons butter

FILLING
1 8oz. package of cream cheese, room temperature
1/2 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Fresh berries

Here is how you make Lemon Cheesecake Squares with Fresh Berries:

CRUST - Preheat oven to 350. Fold 16 inch-long piece of foil to 8x16-inch strip; place in 8x8x2 inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.FILLING - Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours.Using foil overhang as aid, life cheesecake from pan. Cut into 16 squares. Top each square with berries. Chill until ready to serve, about 3 hours.Number of Servings: 16Recipe submitted by SparkPeople user SARAV929.

The nutritional information for Lemon Cheesecake Squares with Fresh Berries is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 109.2

• Total Fat: 6.6 g
• Cholesterol: 30.3 mg
• Sodium: 129.3 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 0.1 g
• Protein: 2.3 g