Lemony Blueberry Cheesecake Bars

 
 
Ingredients:

Crust

8 tablespoons butter

1 1/4 cup almond flour

2 tablespoons coconut sugar

Sauce

1 1/2 cup blueberries

1/4 cup water

1/3 cup confectioners sugar

Cheesecake

1 (8 ounce) block cream cheese

1 egg yolk

1/3 cup coconut sugar 1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla

Topping

2 tablespoons butter

1/4 cup almond flour

1/4 cup unsweetened coconut flakes

1 tablespoons confectioners sugar
Directions:

For the Sauce

Put blueberries, coconut sugar and water in a pan and simmer until thick, 10-15 minutes. Set aside.

For the Crust

Preheat oven to 350.

Line an 9" x 9" pan with parchment paper.

Combine melted butter, almond flour and coconut sugar in a bowl and then press into the pan.

Pre-bake crust for 8 minutes, so it is just beginning to brown around the edges.

Remove crust and allow it to cool.

For the Lemony Cheesecake Layer:

Mix cream cheese, egg yolk, sugar, lemon juice, zest and vanilla until smooth.

Spread cheesecake layer evenly over crust.

For the Blueberry Layer

Spread blueberry sauce over the cheesecake.

For the Crumble

Combine butter, almond flour, unsweetened coconut and confectioners sugar in a small blender and pulse until it resembles a crumbs.

Sprinkle over the blueberry layer.

Bake 18-20 minutes and top is lightly browned.

Allow bars to cool completely before slicing.
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