Lemony Blueberry Cheesecake Bars


For the Sauce

1 1/2 cup blueberries

1/4 cup water

1/3 cup confectioners sugar

For the Crust

8 tablespoons butter

1 1/4 cup almond flour

2 tablespoons coconut sugar

For the 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

For the Crumb Topping

2 tablespoons butter

1/4 cup almond flour

1/4 cup unsweetened coconut flakes

1 tablespoons powered sugar

For the Sauce

Put blueberries, coconut sugar and water in a pan and simmer until thick, 10 to 15 minutes, then set aside.

For the Crust

Preheat your 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 Cheesecake:

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 Crumb Topping

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

Sprinkle over the blueberry layer.

Bake 18 to 20 minutes and top is lightly browned.

Allow bars to cool completely before slicing.
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