ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Berry Cheesecake Bars

Yield

36 Bars

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup graham cracker crumbs
  • 2 tablespoon light margarine, softened
  • 2 pkgs. (8 oz.) reduced fat cream cheese, softened
  • 1 can (14 oz.) Eagle Brand® Fat Free Sweetened Condensed Milk
  • 2 large eggs
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 teaspoons Pillsbury BEST® All Purpose Flour
  • 1 cup Smucker's® Seedless Blackberry Sugar Free Jam
  • OR
  • 1 cup Smucker's® Strawberry Seedless Sugar Free Jam

How to Make It

  1. HEAT oven to 350°F. Coat 13x9-inch baking pan with no-stick spray.

  2. MIX together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.

  3. 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.

  4. STIR jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.

  5. BAKE 25 to 30 minutes or until center is set. Cool to room temperature. Chill.