Cheesecake bars
Topping:
- In a small bowl, mix cornstarch and lemon juice together. In a small saucepan, bring strawberries, Splenda Magic Baker Sweetener, and water to a simmer over medium heat. Cook, stirring frequently, until strawberries start to release their juices and break down, about 10 minutes. Stir in cornstarch mixture and cook, stirring often, until sauce thickens, about 5 minutes. Transfer mixture to food processor and blend until smooth. Let cool to room temperature.
-
Crust:
- Preheat oven to 350°F. Grease a 9×9-inch baking pan with nonstick cooking spray. Line baking dish with parchment paper sling, pushing parchment into corners and up sides of pan. In a medium bowl, mix wafer crumbs, vegetable oil spread, and sweetener until combined.
- Press wafer mixture evenly into bottom of pan. Bake until light golden brown, about 10-15 minutes. Set aside.
- Bars:
- In a medium bowl, using a hand mixer, beat cream cheese and sweetener together until smooth, about 3-4 minutes. Beat in eggs, one at a time, until combined, about 3 minutes. Spread cream cheese mixture into an even layer over the prepared crust
- Bake until center is set, about 30 minutes. Refrigerate for 1 hour, or until firm. Remove from pan. Slice into 16 rectangles. Transfer strawberry mixture to a piping bag and cut off a small tip. Serve and enjoy.