Berry-Lemon Cheesecake Squares

Health score
3%
Berry-Lemon Cheesecake Squares
80 min.
8
424kcal

Suggestions


Indulge your sweet tooth with these delightful Berry-Lemon Cheesecake Squares, a perfect dessert that combines the tangy zest of lemon with the luscious sweetness of fresh berries. Ready in just 80 minutes, this recipe serves eight, making it an ideal treat for gatherings, family dinners, or a cozy night in. Each square is a harmonious blend of creamy cheesecake filling nestled in a flaky, golden crust, topped with vibrant blackberries, blueberries, and raspberries that not only add a burst of color but also a refreshing taste.

Imagine sinking your teeth into a rich, velvety cheesecake that melts in your mouth, complemented by the tartness of lemon and the juicy explosion of berries. The preparation is simple yet rewarding, allowing you to create a stunning dessert that looks as good as it tastes. With a caloric count of 424 kcal per serving, these squares are a delightful way to satisfy your dessert cravings without the guilt.

Whether you're celebrating a special occasion or simply treating yourself, these Berry-Lemon Cheesecake Squares are sure to impress. So gather your ingredients, roll up your sleeves, and get ready to whip up a dessert that will leave everyone asking for seconds!

Ingredients

  • cup blackberries fresh
  • 0.5 cup blueberries fresh
  • oz cream cheese softened
  • teaspoons lemon zest grated
  • teaspoon milk 
  • 0.5 cup raspberries fresh
  • box pie crust dough refrigerated softened
  • 0.3 cup sugar 
  • teaspoons sugar 
  • 0.5 cup whipping cream 

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer
  • cookie cutter
  • rolling pin

Directions

  1. Heat oven to 450F. 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. Fold up all sides of each square 1/2 inch and roll inward to form thick crust edge.
  4. Brush edges with milk; sprinkle with 2 teaspoons sugar.
  5. Place on ungreased large cookie sheet.
  6. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.
  7. Using small cookie cutters, cut shapes out of crust scraps.
  8. Place on ungreased cookie sheet.
  9. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
  10. 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.

Nutrition Facts

Calories424kcal
Protein5.3%
Fat59.62%
Carbs35.08%

Properties

Glycemic Index
37.02
Glycemic Load
6.24
Inflammation Score
-5
Nutrition Score
7.3943478387335%

Flavonoids

Cyanidin
22.21mg
Petunidin
2.94mg
Delphinidin
3.38mg
Malvidin
6.26mg
Pelargonidin
0.15mg
Peonidin
1.92mg
Catechin
7.26mg
Epigallocatechin
0.11mg
Epicatechin
1.16mg
Epigallocatechin 3-gallate
0.16mg
Luteolin
0.02mg
Kaempferol
0.21mg
Myricetin
0.24mg
Quercetin
1.43mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:423.62kcal
21.18%
Fat:28.37g
43.64%
Saturated Fat:13.25g
82.79%
Carbohydrates:37.55g
12.52%
Net Carbohydrates:34.61g
12.59%
Sugar:10.91g
12.12%
Cholesterol:45.52mg
15.17%
Sodium:298.21mg
12.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.68g
11.36%
Manganese:0.42mg
21.11%
Vitamin A:647.02IU
12.94%
Fiber:2.94g
11.76%
Vitamin B2:0.19mg
11.29%
Folate:44.81µg
11.2%
Vitamin B1:0.16mg
10.46%
Vitamin K:10.66µg
10.15%
Iron:1.54mg
8.56%
Vitamin C:7.05mg
8.55%
Selenium:5.89µg
8.41%
Phosphorus:82.87mg
8.29%
Vitamin B3:1.59mg
7.93%
Vitamin E:0.94mg
6.27%
Calcium:55.64mg
5.56%
Vitamin B5:0.49mg
4.91%
Copper:0.09mg
4.34%
Potassium:149.14mg
4.26%
Magnesium:17.01mg
4.25%
Zinc:0.55mg
3.65%
Vitamin B6:0.06mg
3.06%
Vitamin D:0.24µg
1.63%
Vitamin B12:0.09µg
1.49%