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Berry-Lemon Cheesecake Squares

Makes 8 servings Dessert Bars Recipes from

Prep Time: 50 min.
Baking Time: 15 min.
Cooling Time: 30 min.


  • Pastry Squares
    •    1  box 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

Cooking Directions:

Preheat oven to 450-degrees F.

  1. Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter.

  2. Cut 1 (8 1/2-inch) square out of center of each round.

  3. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares.

  4. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge.

  5. Brush edges with milk and sprinkle with 2 teaspoons sugar.

  6. Place on ungreased large cookie sheet.

  7. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.

  8. Using small cookie cutters, cut shapes out of crust scraps.

  9. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned.

  10. Cool completely, about 5 minutes.

  11. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

  12. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy.

  13. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square.

  14. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.

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