Lemon Blueberry Cheesecake Crumb Bars

Introduction

You get the perfect balance of tangy lemon cream cheese filling and juicy blueberries in every bite of these bars. The almond flour crust and topping adds a delightful nutty texture that pairs wonderfully with the bright flavors. This dessert feels decadent yet is surprisingly straightforward to make.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 1 hour 20 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 300°F (150°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine the first amounts of 1 1/3 cup almond flour, 1 1/2 tsp coconut flour, 2 tbsp butter, and 1 1/2 tsp water. Mix until it forms a crumbly dough. Press this mixture firmly and evenly into the bottom of your prepared pan to form the crust. Par-bake for 10 minutes, then remove from the oven.
3. While the crust bakes, prepare the crumb topping. In another bowl, combine the second amounts of 1 1/3 cup almond flour, 1 1/2 tsp coconut flour, 2 tbsp butter, 1/3 cup Joy Filled Eats Sweetener, and 1 tbsp water. Use a fork or your fingers to mix until coarse crumbs form. Set aside.
4. For the filling, use a hand mixer or stand mixer to beat the 16 oz cream cheese until smooth and creamy. Add the 4 eggs, one at a time, beating well after each addition.
5. To the cream cheese mixture, add the 2/3 cup Joy Filled Eats Sweetener, the zest of one lemon, 2 tbsp lemon juice, and 2 tbsp heavy cream. Beat until the mixture is completely smooth and well combined.
6. Gently fold the 10 oz frozen blueberries into the cheesecake batter. Pour this filling over the warm, par-baked crust.
7. Sprinkle the reserved crumb topping evenly over the entire surface of the blueberry cheesecake layer.
8. Bake for 55-65 minutes, or until the edges are set and the center only has a slight jiggle. The crumb topping should be golden brown.
9. Let the pan cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, to fully set before slicing into 20 bars.

Variations

• For a marbled effect, swirl a couple of tablespoons of the cheesecake batter with a spoonful of sugar-free blueberry jam before adding the crumb topping.
• Transform them into mini desserts by baking the bars in a lined muffin tin, adjusting the bake time down to 25-30 minutes.
• Serve the bars slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Create a festive look by dusting the top with a light sprinkle of powdered erythritol or a touch of lemon zest right before serving.

Tips for Success

• Ensure your cream cheese is fully softened to room temperature to avoid a lumpy filling.
• For clean cuts, run a sharp knife under hot water and wipe it dry between each slice.
• The refrigeration step is crucial for the perfect sliceable texture, so be patient and let the bars chill thoroughly.

Storage & Reheating

Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Thaw in the fridge overnight. Enjoy cold, or briefly warm individual bars in the microwave for 10-15 seconds if desired.

FAQ

Can I use fresh blueberries instead of frozen?

Yes, you can use an equal amount of fresh blueberries. There’s no need to thaw them, so they can be used directly from the fridge.

What can I use instead of Joy Filled Eats Sweetener?

You can use an equal amount of your preferred granulated sugar substitute like erythritol, monk fruit, or allulose that measures 1:1 like sugar. For a non-sugar-free version, regular granulated sugar will work.

My crust seems very crumbly and dry. Did I do something wrong?

The crust and topping mixture is meant to be quite sandy and crumbly—this is correct! Just press it firmly into the pan, and it will hold together once baked.

Why is the oven temperature so low?

A low and slow bake is key for cheesecake to prevent cracking and ensure even, gentle cooking without over-browning the crumb topping.

Can I make these dairy-free?

Yes, you can substitute the butter for a dairy-free alternative (like coconut oil) and use a dairy-free cream cheese. Ensure the heavy cream is also replaced with a full-fat canned coconut cream.

Do I have to use both almond and coconut flour?

Yes, for this specific recipe, the combination creates the intended texture. Using only almond flour would make the crust and topping too greasy and soft.