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Berry-Lemon Cheesecake Squares

Chelsey BogaardsChelsey Bogaards

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

servings:Makes 8 servings
prep time:
50 minutes
total time:
1 hour 20 minutes

Ingredients

Pastry Squares
  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box
  • 1 teaspoon milk
  • 2 teaspoons sugar
Filling
  • 1/2 cup whipping cream
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 to 2 teaspoons grated lemon peel
Berries
  • 1 cup fresh blackberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
Berry-Lemon Cheesecake Squares photo

directions

  • 1

    Heat oven to 450°F. 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 cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 10 minutes.

  • 2

    Using small cookie cutters, cut shapes out of crust scraps. Place on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.

  • 3

    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.

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