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173

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.

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

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; 38%
Saturated Fat 13g 64% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 320mg; 14%
Potassium: 105mg; 3%
Total Carbohydrate: 34g; 11%
Dietary Fiber 1g 7% Sugars 11g
Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 4%; 4%
Iron: 0%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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