Author: Suzie Gray
Prep Time:15 minutes
Cook Time: 30 minutes
Calories: 180
Servings: 16
These Lemon Blueberry Cheesecake Bars are a great dessert option for those following a low-carb or keto diet, as they are made with Lakanto Classic Monkfruit Sweetener instead of sugar. The addition of fresh blueberries and lemon juice gives these bars a delicious fruity flavor that everyone will love. Enjoy!
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup Lakanto Classic Monkfruit Sweetener
- 1/4 cup coconut oil, melted
- 1/4 tsp salt
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup Lakanto Classic Monkfruit Sweetener
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup blueberries
- Preheat your oven to 350°F and line an 8x8 inch baking dish with parchment paper.
- In a mixing bowl, stir together the almond flour, Lakanto Monkfruit Sweetener, melted coconut oil, and salt until a crumbly dough forms. Press the dough firmly and evenly into the bottom of the prepared baking dish.
- Bake the crust for 10-12 minutes or until lightly golden brown. Remove from the oven and set aside to cool.
- In another mixing bowl, beat the cream cheese and Lakanto Monkfruit Sweetener together until smooth and creamy. Beat in the eggs, lemon juice, and lemon zest until everything is well combined.
- Fold in the blueberries and pour the mixture over the cooled crust.
- Bake the cheesecake bars for 25-30 minutes or until the filling is set and the edges are lightly golden brown.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until chilled and set. Once chilled, cut the cheesecake into squares and serve.
Recipe Note
Substitute blueberries for another berry-blackberries, raspberries, strawberries...delicious!
Double the lemon zest if you dare!
Cheesecake bars are better eaten within 24 hours.
Keep refrigerated and covered.
This recipe is better with full-fat cream cheese.
Thank you for reading!
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