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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 239.3
  • Total Fat: 18.6 g
  • Cholesterol: 74.5 mg
  • Sodium: 218.5 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Sugar Free Lemon Blueberry Cheesecake bars calories by ingredient
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Sugar Free Lemon Blueberry Cheesecake bars

Submitted by: MARYDAZ
Sugar Free Lemon Blueberry Cheesecake bars

Introduction

Low carb also; adapted from Tyler Florence's recipe
These were amazing with no weird aftertaste--the erythritol/stevia blend worked well, though I was using packets and had to open up a lot to get the amount needed. You might try it using Truvia--if you do post a comment and let me know how it turned out!
Low carb also; adapted from Tyler Florence's recipe
These were amazing with no weird aftertaste--the erythritol/stevia blend worked well, though I was using packets and had to open up a lot to get the amount needed. You might try it using Truvia--if you do post a comment and let me know how it turned out!

Number of Servings: 10

Ingredients

    Crust:
    1 cup almond meal
    1 tsp cinnamon
    2 tbsp erythritol and stevia blend (see directions)
    1/4 cup Smart Balance light, melted

    Filling:
    16 oz. Neufchatel cream cheese
    2 eggs
    Juice and zest of 2 lemons
    1/2 cup erythritol and stevia blend (see directions)
    1 1/5-2 cups fresh blueberries

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Directions

Preheat oven to 325 degrees.

In food processor, pulse 1/4 cup + 1 tbsp erythritol crystals with 1/4 cup + 1 tbsp stevia blend (*from the packets, NOT THE PURE STEVIA POWDER!) with 1/8 tsp xantham gum (optional), set aside.

Then in food processor (no need to clean) pulse almond meal, cinnamon and 2 tbsp of erythritol/stevia blend and slowly add melted smart balance until ball forms. Press into greased and parchment lined 9x9 pan. Bake for 12 minutes. Let cool.

In blender or food processor, blend cream cheese, eggs, remainder of sweetener blend, and juice/zest from lemons. Once smooth, pour over crust. Top with fresh blueberries and bake for 35 minutes or until the center only slightly jiggles.

Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Number of Servings: 10

Recipe submitted by SparkPeople user MARYDAZ.






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