Lemon Blueberry Cheesecake Crumb Bars

Lemon Blueberry Cheesecake in a handheld bar beat with morsels. This is light and invigorating with traces of lemon and explosions of blueberries. The lively flavors in this keto cheesecake morsel bars make them ideal for a wide range of social occasions. Potlucks, grills, child showers, informal breakfast, and the rundown continues forever. You truly can’t turn out badly making these scrap bars for anything. This simple formula is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama well disposed.

We hosted a staff get-together last Thursday for the day camp we volunteer at and I was approached to bring a pastry. I had both Two-Bite Chocolate Chip Cheese Danishes and Buttery Walnut Toffee in my ice chest however I didn’t want to share. I settled on cheesecake bars.

My significant other is certifiably not a major chocolate fellow yet he adores cheesecake. What’s more, I had the fixings to make cheesecake however needed something somewhat lighter. I love cheesecake as well yet it tends to be overwhelming after a major supper and I realized our hosts were making a major spread.

Lemon Blueberry Cheesecake Crumb Bars

0 from 0 votes
Recipe by joyfilledeatsCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

20

servings
Prep time

15

minutes
Cooking time

1

hour 

5

minutes
Total time

1

hour 

20

minutes

This Lemon Blueberry Cheesecake Crumb Bars is light and refreshing with hints of lemon and bursts of blueberries. The vibrant flavors in this keto cheesecake crumb bars make them perfect for all sorts of gatherings.

Ingredients

  • Crust Ingredients:
  • 1 1/3 cup almond flour

  • 1 1/2 tsp coconut flour (TEASPOONS)

  • 2 tbsp butter

  • 1 1/2 tsp water

  • Crumb Topping:
  • 1 1/3 cup almond flour

  • 1 1/2 tsp coconut flour (TEASPOONS)

  • 2 tbsp butter

  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener

  • 1 tbsp water

  • Cheesecake Filling:
  • 16 oz cream cheese

  • 4 eggs

  • 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener

  • zest of one

  • 2 tbsp lemon juice

  • 2 tbsp heavy cream

  • 10 oz frozen blueberries

Directions

  • Preheat oven to 350.
  • Put crust ingredients in a food processor. Pulse until crumbs form. Dumb into a 9 x 13 baking dish. Press out into a thin bottom crust. Bake for 10 minutes.
  • Next, put the crumb topping ingredients in the food processor. Pulse until crumbs form. Dump into a spare bowl and set aside.
  • Meanwhile, put the cream cheese in the food processor (no need to wash the bowl). Process until smooth. Next, add the sweetener and eggs and pulse until well combined. Add lemon zest, lemon juice, and cream and pulse until smooth.
  • Remove the crust from the oven. Pour on the cream cheese filling. Sprinkle on the blueberries. Bake for 20 minutes. Scatter on the crumb topping.
  • Bake for an additional 35-45 minutes until the center only jiggles slightly. You may need to cover the top with foil for the last ten minutes so the crumbs don’t burn.
  • Store in the refrigerator.

Notes

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