Triple Berry Cheesecake Bars Recipes

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

TRIPLE BERRY MERINGUE BARS

Steps:

• HEAT oven to 350 degrees F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
• COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan.
• BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
• BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil.

BERRY CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick spray.
• MIX together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.
• BEAT cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.
• STIR jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.
• BAKE 25 to 30 minutes or until center is set. Cool to room temperature. Chill.

TRIPLE BERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• To make the topping, add of the topping ingredients except for the cornstarch to a saucepan and bring it to a boil then reduce the heat to low medium.
• Let it cook and reduce for 10 minutes or until the mixture has reduced by 1/3 and the berries have broken down significantly. (You may need to use a potato masher to cut down any large lumps.)
• Remove the pan from the heat and mix in the cornstarch then let it cool completely.
• While the fruit is cooking, mix the crust ingredients together in a bowl, press it into a 9x13 baking pan and bake for 10 minutes.
• While it's baking, beat the cream cheese in a large bowl until smooth then add the sour cream and vanilla and beat again until smooth.
• Gradually beat in one egg at a time then add the flour and baking powder and stir just until combined.
• Pour it onto the crust then dollop the fruit topping around the top of the cream cheese then use a chopstick or toothpick to swirl through the berry mixture.
• Place the pan into a larger pan and pour water into the larger pan halfway up the cheesecake pan. (Be careful not to pour any water onto the cheesecake.)
• Bake for 60-70 minutes or until the center is fairly set and only jiggles slightly.
• Let the cheesecake cool for 2 hours then chill in the fridge for 3-4 hours before slicing and serving.