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Berry-Lemon Cheesecake Squares

(112)
  7 reviews
  • 50 min prep time
  • 1 hr 20 min total time
  • 10 ingredients
  • 8 servings
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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.

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

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

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

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.
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