Blueberry cheesecake bars
These blueberry cheesecake bars are the perfect sweet treat - mostly because they are free of refined sugar! Enjoy a piece for an afternoon snack at work or with a dollop of yoghurt for dessert.
- 15 mins preparation
- 50 mins cooking
- Makes 12
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Ingredients
Base
- 8 dried dates
- 1 cup almonds, hazelnuts, walnuts or brazil nuts, or use a mix
- 50 gram butter, melted
- 1 tablespoon coconut sugar
- 2 tablespoon cornflour
- 1/2 teaspoon sea salt
Topping
- 250 gram cream cheese, at room temperature
- 3 tablespoon maple syrup
- 3 tablespoon coconut sugar
- 3 eggs, at room temperature
- 2 tablespoon lemon juice plus 1 tbsp zest
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 250 gram blueberries (about 2 punnets)
Method
- 1Preheat oven to 180°C. Line a 15cm x 20cm (or similar) shallow tin with baking paper.
- 2In a food processor, blend the dates and nuts to a rough crumb. Add the remaining base ingredients, pulsing the mixture until just blended. Press it into your lined tin (be sure to form an even layer). Bake for 15-20 minutes or until golden brown. Cool.
- 3As the base cooks, prepare your topping. In the bowl of a stand mixer, beat the cream cheese until smooth and fluffy. Add in the maple syrup and coconut sugar, beating until combined, then add in the eggs, one at a time, beating after each addition. Mix in the lemon juice and zest, cornflour and vanilla until fully combined. Then fold in three-quarters of the blueberries. Pour the mixture onto the pre-baked crust. Tap the pan on your counter top 2-3 times to release any trapped air. Scatter over the remaining blueberries.
- 4Bake for 30 minutes or until the cheesecake has set and its edges are golden brown.The bars will be puffy, but will sink down as they cool. Allow to cool completely before slicing into bars.
Notes
These last well in the fridge in an airtight container or freeze them, taking out as many as you like when you need a scrumptious treat!
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