Description
Delicious gluten-free blueberry cheesecake bars with a creamy filling and a crunchy crust.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons honey
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, honey, and salt.
- Press the mixture into the bottom of a greased 8×8 inch baking dish.
- Bake the crust for 10 minutes.
- In another bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract and gently fold in blueberries.
- Pour the cheesecake mixture over the baked crust.
- Bake for an additional 25-30 minutes until set.
- Let cool, then refrigerate for at least 2 hours before cutting into bars.
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in the refrigerator.
- Feel free to top with additional blueberries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Gluten-Free Blueberry Cheesecake Bars