Looking for a wonderful dessert? Then check out these delicious cheesecake squares made using Wheaties® cereal and topped with blueberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
- Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
- Bake 35 to 40 minutes or until center is jiggly but sides are set.
- Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
- Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
- For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g
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