The creamy richness of cheesecake pairs so delightfully with the tangy sweetness of blueberries. If you’re a cheesecake fan, these bars are sure to please.
Duration:
Yield: 16 bars (1 per serving)
Prep Time: 15 minutes (not including time to make crust)
Cook Time: 7 minutes
Inactive Time: 2 hours
The creamy richness of cheesecake pairs so delightfully with the tangy sweetness of blueberries. If you’re a cheesecake fan, these bars are sure to please.
BARS:
1 recipe Easy Shortbread Crust
2 (8-ounce) packages cream cheese, softened
½ cup powdered erythritol-based sweetener
1 teaspoon grated lemon zest
¼ cup heavy whipping cream, room temperature
BLUEBERRY TOPPING:
1 cup frozen blueberries
¼ cup water
¼ cup powdered erythritol-based sweetener
1 tablespoon fresh lemon juice
¼ teaspoon xanthan gum
Fresh mint, for garnish (optional)
SWEETENER OPTIONS:
Go ahead and use any sweetener you like, except for granulated bulk sweeteners. Because these bars are not baked, a granulated sweetener would be too gritty.
INGREDIENTS:
TO MAKE THE BARS:
- Press the shortbread crust mixture firmly and evenly into the bottom of a 9-inch square baking pan. Freeze the crust while you prepare the cheesecake filling. (Freezing the crust will help it hold together when you spread the filling on top.)
- In a large bowl, use an electric mixer to beat the cream cheese with the sweetener and lemon zest until smooth. Beat in the cream until well combined.
- Spread the filling over the crust. Refrigerate until firm, at least 2 hours.
TO MAKE THE TOPPING AND ASSEMBLE:
- In a medium saucepan over medium heat, bring the blueberries, water, and sweetener to a boil, then simmer for 5 minutes.
- Remove from the heat and stir in the lemon juice. Sprinkle with the xanthan gum and whisk quickly to combine. Let cool before using.
- Pour the blueberry topping over the cheesecake—either the entire pan or individual servings. Garnish with fresh mint, if desired.
STORAGE INSTRUCTIONS: As with any cheesecake dessert, these bars need to be kept in the fridge and will last for up to 5 days.
NUTRITIONAL INFORMATION:
CALORIES: 193 | FAT: 16.7g | PROTEIN: 3.7g | CARBS: 4.5g | FIBER: 1.2g | ERYTHRITOL: 16g