Lemon Blueberry Cheesecake Crumb Bars

Introduction

These bars are the perfect dessert hybrid, combining the bright flavors of lemon and blueberry with a rich, creamy cheesecake layer and a satisfying almond crumb crust and topping. You get the best of all worlds—tangy, sweet, and buttery—in every single bite. They’re surprisingly simple to make, despite their elegant, layered appearance.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 80 minutes

Servings: 20 bars

Ingredients

• 1 1/3 cup almond flour
• 1 1/2 tsp coconut flour ((TEASPOONS))
• 2 tbsp butter
• 1 1/2 tsp water
• 1 1/3 cup almond flour
• 1 1/2 tsp coconut flour ((TEASPOONS))
• 2 tbsp butter
• 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1 tbsp water
• 16 oz cream cheese
• 4 eggs
• 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• zest of one lemon
• 2 tbsp lemon juice
• 2 tbsp heavy cream
• 10 oz frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Make the crust: In a medium bowl, combine the first four ingredients from the list: 1 1/3 cup almond flour, 1 1/2 tsp coconut flour, 2 tbsp butter, and 1 1/2 tsp water. Mix with a fork or your fingers until a crumbly dough forms. Press this mixture firmly and evenly into the bottom of your prepared pan. Par-bake for 10 minutes. Remove from the oven and let cool slightly.
3. Make the crumb topping: In the same bowl (no need to wash it), combine the next five ingredients: the second 1 1/3 cup almond flour, second 1 1/2 tsp coconut flour, second 2 tbsp butter, 1/3 cup sweetener, and 1 tbsp water. Mix with a fork until coarse crumbs form. Set aside.
4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the 2/3 cup sweetener, lemon zest, lemon juice, and heavy cream until the mixture is smooth and creamy.
5. Assemble: Scatter the frozen blueberries evenly over the par-baked crust. Pour the cheesecake filling over the blueberries, spreading it gently to cover. Sprinkle the reserved crumb topping evenly over the entire surface.
6. Bake for 50-55 minutes, or until the edges are set and the topping is golden. The center should still have a slight jiggle.
7. Let the pan cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, to fully set. Use the parchment paper overhang to lift the whole slab out of the pan before cutting into 20 bars.

Variations

• Lemon Bars: Omit the blueberries for a pure, tangy lemon cheesecake bar.
• Mixed Berry: Swap the frozen blueberries for a mix of frozen raspberries, blackberries, and blueberries.
• Individual Servings: Press the crust into a muffin tin lined with parchment liners, add filling and topping, and reduce baking time to 25-30 minutes.
• Extra Topping: For a chunkier crumb top, clump some of the topping mixture together in your hands to create bigger pieces before sprinkling.

Tips for Success

• Ensure your cream cheese is fully softened at room temperature to avoid a lumpy filling.
• For clean cuts, dip your knife in hot water and wipe it clean between each slice.
• Let the bars chill thoroughly. They will slice much more neatly after a full night in the refrigerator.

Storage & Reheating

FAQ

Can I use fresh blueberries?

Yes, but using frozen is recommended as they hold their shape better and release less moisture into the filling during baking.

What can I use instead of the recommended sweetener?

You can use an equal amount of granulated sugar or your preferred granulated sugar substitute that measures like sugar. The sweetness level may vary slightly.

Why is my filling cracked?

Over-baking is the most common cause. The center should still have a slight wobble when you take it out of the oven, as it will firm up while cooling.

Can I make these dairy-free?

Yes, use a dairy-free cream cheese alternative and replace the butter in the crust/topping with coconut oil or a plant-based butter.

Do I have to use both almond and coconut flour?

Yes, the specific combination and measurements provided are necessary to create the correct crumb texture and structure for this gluten-free recipe.

My topping seems very dry and isn’t clumping.

This is normal; the crumb topping is meant to be sandy and loose. If it seems excessively dry, you can add another 1/2 teaspoon of water, one drop at a time, and mix.