Gluten Free Blueberry Cheesecake Bars
Servings: 16 servings
Calories: 296kcal
Ingredients
Crust
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ cup coconut sugar
- ½ teaspoon salt
- 6 tablespoons melted coconut oil
- Zest of 1 lemon
- 3 tablespoons lemon juice
Filling
- 8 oz goat cheese, room temperature
- ⅓ cup maple sugar
- 1 large egg, room temperature
- Zest and juice of 1 lemon
- 1 cup blueberries
Instructions
- Preheat oven to 350° and line a 9x9 pan with parchment paper.
- Make the crust. In a medium bowl, combine the almond flour, coconut flour, coconut sugar, salt, coconut oil, and lemon juice and zest. Mix until well combined. Press ⅔ of the mixture into the bottom of the pan, saving the rest for the top. Bake crust for 10 minutes and let cool for 10 minutes.
- While crust is baking, make the cheesecake. In a medium bowl, combine the goat cheese and maple sugar and beat with a hand mixer until combined- about 2-3 minutes. Add the egg, lemon zest and juice and beat again until smooth. Pour over cooled crust, top with blueberries and then remaining dough left from the crust. Press in slightly and then bake 21-23 minutes.
- Let cool and then place in the fridge. It's easiest to slice once chilled. Store covered in the fridge up to a week.
Notes
*Can use all coconut sugar if wanted.
*To make paleo, use a dairy free cream cheese in place of the goat cheese
Nutrition
Calories: 296kcal | Carbohydrates: 17g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 142mg | Potassium: 32mg | Fiber: 4g | Sugar: 10g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg