Cheesecake Squares for Passover - Kraft Recipes Top
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Cheesecake Squares for Passover

Prep Time
Total Time

16 servings

It's true that these creamy, dreamy cheesecake squares are perfect for Passover. But they're perfect for just about every other occasion, too!

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix crumbs, 2 Tbsp. of the sugar and margarine; press firmly onto bottom of 9-inch square baking pan. Bake 10 minutes. Remove from oven. Reduce oven temperature to 300°F.
  • Place cottage cheese in blender or food processor container; cover. Process until smooth. Place in large mixer bowl. Add cream cheese and 3/4 cup of the sugar. Beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Pour over crust.
  • Bake 45 minutes. Mix sour cream, remaining 2 Tbsp. sugar and vanilla. Spread evenly over cheesecake; bake an additional 10 minutes. Cool completely. Refrigerate 3 hours or overnight. Cut into 16 squares. Top evenly with strawberries just before serving. Store leftover dessert squares in refrigerator.

Special Equipment Needed

Size Wise

Enjoy a serving, 1 square, of this dessert at your Passover celebration.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.


Prepare as directed, using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat Sour Cream.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 220
Total fat 12g
Saturated fat 6g
Cholesterol 70mg
Sodium 220mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 15g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Don't wait for Passover to make this recipe that could be served any time of the year. Don't wait for Passover to make this recipe that could be served any time of the year. If you can't make this recipe work, you shouldn't be preparing food for anyone.
Date published: 2008-09-17
Rated 5 out of 5 by from this is GREAT! this is GREAT!! i love it i love it i love it!!! GREAT JOB =)
Date published: 2006-09-29
Rated 5 out of 5 by from I made this for one of the desserts at our Passover Seder and everyone loved it. I made this for one of the desserts at our Passover Seder and everyone loved it. Even the matzo crust was delicious. I served it with defrosted frozen strawberrries with juice and it was a perfect match. I also used low fat cream cheese, low-fat cottage cheese and low fat sour cream.It will certainly be part of our dinner again next year and I may make it during the year using a different crust.
Date published: 2003-04-20
Rated 1 out of 5 by from This recipe was awful. This recipe was awful. The crust was soggy, the filling didn't hold together well, and it didn't taste like any cheesecake I've ever had. Thankfully I made it a week before our seder to try them and now I can find another recipe.
Date published: 2006-04-06
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