Sugar Free Lemon Blueberry Cheesecake bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Crust:1 cup almond meal1 tsp cinnamon2 tbsp erythritol and stevia blend (see directions)1/4 cup Smart Balance light, meltedFilling:16 oz. Neufchatel cream cheese2 eggsJuice and zest of 2 lemons1/2 cup erythritol and stevia blend (see directions)1 1/5-2 cups fresh blueberries
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.
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.
Nutritional Info 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
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