Lemon Blueberry Cheesecake Bars
Love cheesecake but not the tedious process of making it? Try this simple, delicious lemon blueberry cheesecake bars. This no bake cheesecake bars recipe has no refined sugar, flour, eggs or oil, making it a healthier option, too!
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- 9 x 9 Square Pan This 9" square pan is fantastic for cakes, desserts and so much more!
Ingredients
Crust:
- 1 1/2 cup almond flour
- 1/4 cup Swerve Confectioners Sugar Substitute
- 1/4 cup butter melted
Cheesecake Filling:
- 2 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup Swerve Confectioners Sugar Substitute
- 1 cup heavy whipping cream divided
- 1 (.25 oz. envelope) gelatin
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon zest zest from 1 lemon
- 2 Tablespoons fresh lemon juice juice from 1 lemon
Blueberry Topping:
- 2 cups blueberries fresh or frozen
- 1/2 cups Swerve Confectioners Sugar Substitute
- 2 Tablespoons lemon juice juice of 1 lemon
- 2 teaspoons corn starch
Instructions
For the Crust:
- In a 9 x 9" baking dish or pan, add the almond flour and Swerve. Mix together with fork. Pour in the melted butter, and mix together until well combined and crumbly. Press firmly and evenly into the bottom of the baking dish. Place in the freezer for the crust to firm up while making the filling.
For the Cheesecake Filling:
- Add the 2 room temperature packages of cream cheese to a mixing bowl. Add the Swerve sweetener, vanilla, lemon juice and lemon zest. Using a hand or stand mixer, (or you can mix by hand), cream together well.
- In a microwave safe bowl, add 1/3 c. of the heavy cream. Heat for 20 seconds in the microwave until just warm. Pour in the envelope of gelatin and whisk together well to dissolve. Pour into the cream cheese mixture and mix together well.
- In a separate mixing bowl, add the remaining 2/3 c. of heavy cream. Using a hand or stand mixer fitted with the whisk attachment, mix the cream on medium-high speed. Mix for 3-5 minutes or until stiff peaks form, making whipped cream. Fold the whipped cream into the cream cheese mixture. You could also use my Homemade Cool Whip recipe.
- Remove chilled crust from freezer and spread the cream cheese filling evenly over the top of the crust. Cover with plastic wrap and refrigerate for at least 6-8 hours or overnight.
Blueberry Topping:
- In saucepan, add the blueberries, Swerve sweetener, lemon juice and corn starch. Stir together well and heat over medium-low heat. Heat until the blueberry mixture begins to bubble and thicken. Don't let boil. Promptly remove from heat and let cool to room temperature.
- Slice the chilled cheesecake bars into 16 squares. Top each square with a spoonful of blueberry topping or pour all of the topping over the refrigerated cheesecake. Top with additional whipped cream, if desired.
Notes
Keep any leftovers chilled in the refrigerator. Will keep for up to 7 days.
Blueberry topping can be made in advance and refrigerated in its own container. It can also be used on pancakes, waffles, French toast, scones or English muffins.
Nutrition
Serving: 1, 2x2" squareCalories: 193kcalCarbohydrates: 15gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 7gCholesterol: 26mgSodium: 34mgFiber: 2gSugar: 12g
Tried this recipe?Let us know how it was!