This easy cheesecake recipe, courtesy of Katie Brown, author of numerous cookbooks, doesn't require a special cheesecake pan. They're a perfect dessert to take to any party or picnic.

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Servings:
20
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Ingredients

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Directions

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  • Preheat oven to 350 degrees and spray an 8-inch square pan with vegetable cooking spray. Set aside.

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  • Combine graham cracker crumbs, Splenda, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

  • Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour blueberry cheesecake mixture into prepared pan. Bake for 30 to 35 minutes until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.

  • Meanwhile, combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over cheesecake; cut into bars.

Nutrition Facts

100 calories; fat 6g; saturated fat 3g; carbohydrates 8g; sugars 5g; protein 3g; sodium 122mg; calcium 37mg.
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