Happy 4th of July! It is finally a summery day here in Boston… good thing because John and I are headed to a friend’s lake house for an Independence Day barbeque celebration. I jumped at the chance to make a culinary contribution to the party, and – not surprisingly – I chose a dessert item. The sweet treat of choice? Cheesecake bars swirled with blueberry and strawberry jam.

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Ingredients:

  • 1 1/4 cup graham cracker crumbs (I used whole wheat Mi-Del graham crackers – 15 squares)
  • 4 Tbsp melted Earth Balance, butter, or canola oil
  • 16 oz neufchatel (1/3 less fat cream cheese) at room temperature
  • 1/2 cup  plus 2 Tbsp unrefined sugar
  • 1 1/2 Tbsp flour
  • 1 Tbsp freshly squeezed lemon juice
  • 2 eggs
  • 1/4 cup each strawberry and blueberry preserves

Directions:

  1. Preheat oven to 325*.
  2. Line a 9 x 9 inch square baking pan with parchment paper (I cut two pieces, and laid them – overlapping – in the pan).
  3. In a food processor, pulse together the graham cracker crumbs and 2 Tbsp sugar. With the motor running and the lid on, slowly stream the melted Earth Balance through the feed tube. Process to fully incorporate.
  4. Spoon the base crumb mixture into the parchment paper-lined baking pan. With your fingers, carefully pat the crumbs into an even crust. Bake at 325* for 12-15 minutes, or until golden. Let cool completely.
  5. In a clean food processor bowl, combine the neufchatel, 1/2 cup sugar, flour, lemon juice, and eggs. Process until smooth.
  6. Pour the cheesecake mixture over the cooled crust.
  7. Microwave the preserves – in separate glasses – for about 30 seconds.
  8. Dollop small spoonfuls of the preserves into the cheesecake. Carefully cut the preserves into the cheesecake with a knife for a swirled effect. (NOTE: the preserves may sink into the cheesecake).
  9. Bake at 325* for about 35 minutes, or until the center of the cheesecake is fully set. Cool completely and chill at least 3 hours, and up to overnight, before cutting.
  10. Remove the cheesecake from the pan by lifting up the parchment paper. Cut into bars.

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The lemon juice cuts through the slight sweetness of the cheesecake, and the preserves add both delicious flavor and patriotic color to the bars. These cheesecake bars are both portable and portion-controlled… perfect for an outdoor summertime dessert.

Enjoy your holiday weekend!