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These delicious cheesecake bars boast whole grain, low fat cream cheese, strawberries and even great taste! No guilt necessary!
For the crust:
Preheat oven to 350 F. Spray a 9×13-inch baking dish with non-stick cooking spray.
In a small bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, or in the bowl of a stand mixer, beat Splenda, oil, egg, honey and lemon juice for 2 minutes. Stir in the flour mixture until combined.
Press evenly into the prepared baking dish, including up the sides. Bake 10 minutes. Remove from the oven and allow to cool.
For the cheesecake filling:
Beat all of the filling ingredients in a medium sized bowl using a hand mixer or stand mixer until well combined and desired consistency is reached. Spread over the cooled crust.
For the topping:
Stir Splenda, cornstarch and Diet 7-Up in a medium saucepan over medium-high heat, stirring constantly, until thickened. Add Jell-O mix and stir to dissolve. Remove from heat and let the mixture cool. Stir in strawberries. Spread topping over cheesecake filling.
Store in refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!