Blueberry Lemon Cheesecake

Blueberry Lemon Cheesecake

  Amount: 9 bars   Ingredients Almond Flour Crust

• 1/2 cup (110g) of butter
• 1 2/4 cup (140g) almond flour
• 2 Tbsp erythritol and stevia sweetener (or other sweeteners)
• 1/4 tsp salt

Lemon Cheesecake Layer

• 1 cup (250g) cream cheese
• 1 egg
• 4 Tbsp erythritol and stevia sweetener
• 2 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 cup (20g) LOOV Organic Freeze-Dried Nordic Wild Blueberries

Coconut Crumble Topping

• 2 Tbsp butter
• 2/4 cup (60g) almond flour
• 2/4 cup (40g) unsweetened coconut flakes
• 1 Tbsp erythritol and stevia sweetener

  For the crust: Preheat the oven to 180 degrees. Line an 8x8 pan with foil or parchment paper. Combine the melted butter, almond flour, and sweetener in a small bowl and press into the foil-lined pan. Prebake crust for 7 minutes, it should not be firm just slightly beginning to brown around the edges. Remove the crust and allow it to cool. For the blueberry cheesecake Layer: Using an electric mixer or small blender combine the cream cheese, egg, sweetener, and lemon juice, and zest until smooth. Spread the cheesecake layer evenly over the crust and spread blueberries on top. For the crumble: Combine the butter, almond flour, coconut, and sweetener in a small blender or food processor and pulse until it resembles a crumb-like mixture. Sprinkle over the blueberry layer. Bake 20-25 minutes until the top is lightly browned. Allow bars to cool completely before slicing.