No-Bake Lemon Blueberry Cheesecake Bars
These lemon blueberry cheesecake bars are full of vibrant flavor and delicious soft cheesecake!
Ingredients
Crumb Base
- 1 cup almond flour
- 1/3 cup sweetener (I use erythritol)
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
Cheesecake
- 16 oz (2 blocks) cream cheese softened
- 1 cup + 2 tbsp sweetener (I use erythritol), powdered
- 1 tsp vanilla extract
- zest of 1 lemon
- Juice of 1 lemon
- 1 cup heavy cream
- 1 tbsp gelatin powder
- 2 tbsp warm water
Blueberry Compote
- 1/2 cup frozen blueberries
- 3 tbsp sweetener (I use erythritol)
- 1 tbsp lemon juice
Instructions
- For the compote, in a small sauce pan over medium-low heat, add frozen blueberries, lemon juice, and erythritol. Bring to a boil and stir occasionally for 10 minutes or until thickened. Then let it cool completely.
- In a small mixing bowl add all your crumb base ingredients and combine well using a rubber spatula. Then place it in a parchment prepared 8x8 square pan. Flatten it covering all the bottom of the pan and place in the freezer
- In a large mixing bowl, cream the softened cream cheese by whipping for a couple minutes. Then add the rest of your cheesecake ingredients, beating in between each ingredient. Once all ingredients are incorporated, in a small cup combine gelatin powder and warm water then add it to the cheesecake mixture and beat with your hand mixer for a couple of minutes.
- Take you crumb base out of the freezer and pour the cheesecake on top. Add scoops of blueberry compote and swirl them around with a butter knife. Place in the fridge overnight or at least 8 hrs. Enjoy!
Notes
💕Nutritional Values/ per slice:
Calories 296 /
Total Fat 28.6g /
Total Carbohydrate 3.7g /
Dietary Fiber 0.5g /
Protein 7.5g /
Sodium 162mg /
Net Carbs 3.2g
Total Fat 28.6g /
Total Carbohydrate 3.7g /
Dietary Fiber 0.5g /
Protein 7.5g /
Sodium 162mg /
Net Carbs 3.2g