Berry-Lemon Cheesecake Squares

Fourth of July favorite! Red, white and blue fruit and filling plus pastry stars make it perfect for any patriotic occasion. Vary the cutout shapes for another celebration.

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  • prep time 50 min
  • total time 1 hr 20 min
  • ingredients 10
  • servings 8
 

Ingredients

Pastry Squares

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
teaspoon milk
2
teaspoons sugar

Filling

1/2
cup whipping cream
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
to 2 teaspoons grated lemon peel

Berries

1
cup fresh blackberries
1/2
cup fresh raspberries
1/2
cup fresh blueberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
  • 2 Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
  • 3 Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.
  • 1 Heat oven to 450°F. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
  • 2 Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
  • 3 Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.

EXPERT TIPS

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Expert Tips

A mixture of 2 tablespoons honey and 1 teaspoon lemon juice can be brushed over the berries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
320mg
320%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
  Sugars
11g
11%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.