Lemon Blueberry Cheesecake Crumb Bars

• Produce

  • 10 oz Blueberries, frozen
  • 1 Lemon, Zest of
  • 1 Lemon (2 tbsp, juice of

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 2/3 cup Almond flour
  • 3 tsp Coconut flour

• Dairy

  • 4 tbsp Butter
  • 16 oz Cream cheese
  • 2 tbsp Heavy cream

• Liquids

  • 4 1/2 tsp Water

• Other

  • 3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend

Found on joyfilledeats.com

Description

Ingredients

• 1 1/3 cup almond flour
• 1 1/2 tsp coconut flour
• 2 tbsp butter
• 1 1/2 tsp water
• 1 1/3 cup almond flour
• 1 1/2 tsp coconut flour
• 2 tbsp butter
• 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• 1 tbsp water
• 16 oz cream cheese
• 4 eggs
• 3/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
• zest of one lemon
• juice of one lemon (2 tbsp)
• 2 tbsp heavy cream
• 10 oz frozen blueberries

Directions

• Preheat oven to 350.
• Put crust ingredients in a food processor. Pulse until crumbs form. Dumb into a 9 x 13 baking dish. Press out into a thin bottom crust. Bake for 10 minutes.
• Next, put the crumb topping ingredients in the food processor. Pulse until crumbs form. Dump into a spare bowl and set aside.
• Meanwhile, put the cream cheese in the food processor (no need to wash the bowl). Process until smooth. Next, add the sweetener and pulse until well combined. Add the other ingredients and pulse until smooth.
• Remove the crust from the oven. Pour on the cream cheese filling. Sprinkle on the blueberries. Scatter on the crumb topping.
• Bake for 55-65 minutes until the center only jiggles slightly. You may need to cover the top with foil for the last twenty minutes so the crumbs dont burn.