Thursday, July 7, 2011

Recipe of the Week: Lemony Berry Cheesecake Squares

I don't bake, but I was pretty impressed with myself on the 4th of July! I made these yummy (but very rich) cheesecake squares for our little backyard BBQ.



Lemony-Berry Cheesecake Squares
Slightly adapted from Pilsbury website

Makes 4 squares

Pastry Squares
1 box Pillsbury® refrigerated pie crusts, softened as directed on box (you will only use one dough)
1 teaspoon milk
2 teaspoons sugar
1/2cup whipping cream
1package (8 oz) cream cheese, softened
1/4cup sugar
1 to 2 teaspoons grated lemon peel
1 cup assorted berries


  1. Heat oven to 400°F. Unroll one crust on lightly floured work surface. With rolling pin, roll out crust. You will need to cut 4 equal squares from dough.
  2. 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.
  3. Using small cookie cutters, cut shapes out of crust scraps (I bought some mini stars at JoAnn's Fabrics). Place shapes on ungreased cookie sheet. Bake 2 to 3 minutes or until lightly browned. Cool completely, about 5 minutes.
  4. 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.
  5. Spoon mixture evenly into each pastry square. Arrange berries and crust cutouts over filling. Cover and refrigerate any remaining squares.