Berry Lemon Cheesecake Squares

Refrigerated pie crust provides the simple base for this spectacular 4th of July dessert favorite. Red, white and blue fruit and filling plus pastry stars make it perfect for any patriotic occasion. Vary the cutout shapes for another celebration.

Yield

8 servings

Pastry Squares Ingredients

1 box refrigerated pie crusts, softened as directed on box
1 teaspoon milk
2 teaspoons sugar

Filling Ingredients

1/2 cup whipping cream
1 (8 ounce) package cream cheese, room temperature
1/4 cup granulated (white) sugar
1 to 2 teaspoons grated lemon peel

Berries Ingredients

1 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries

Directions

Preheat oven to 450°F (232°C). Unroll crusts on lightly floured work surface. With rolling pin, roll each crust to 11 1/2 inches in diameter. Cut 1 (8 1/2-inch) square out of center of each round. Cut 4 squares from each large square, making 8 (4 1/4-inch) squares. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge. Brush edges with milk; sprinkle with 2 teaspoons sugar. Place on ungreased large baking sheet.

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

Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased baking sheet.

Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.

Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. In another small bowl, beat cream cheese, 1/4 cup sugar and the lemon peel on medium speed until fluffy. Fold in whipped cream. Spoon rounded 3 tablespoons mixture into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.

Preparation Time: 50 minutes
Total Time: 1 hour 20 minutes

Additional Information

A mixture of 2 tablespoons honey and 1 teaspoon lemon juice can be brushed over the berries.

Nutritional Information

1 Serving: Calories 380 (Calories from Fat 230); Total Fat 25 g (Saturated Fat 13 g, Trans Fat 0 g); Cholesterol 55 mg; Sodium 320 mg; Total Carbohydrate 34 g (Dietary Fiber 1 g, Sugars 11 g); Protein 4 g

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