Blackberry and Lemon Cheesecake Bars


Blackberry and Lemon Cheesecake Bars with a coconut crumble topping

(Makes 9 bars)
Prep/Cook time: 60 mins

Almond Flour Crust
110g melted butter
1 1/4 cup almond flour
2 tbsps erythritol (or stevia)
Lemon Cheesecake Layer
230g cream cheese
1 egg yolk
1/3 cup erythritol (or stevia)
1 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Blackberry Sauce
1 1/2 cup blackberries
1/4 cup water
1/3 cup of erythritol (or stevia)

Coconut Crumble Topping
2 tbsps butter
1/4 cup almond flour
1/4 cup desiccated coconut
1 tbsp erythritol (or stevia)

how to make it…
1. For the crust: preheat oven to 180˚C. Line an 8×8 inch baking tray with parchment paper. Mix the melted butter, almond flour and erythritol in a bowl then transfer evenly to your tray pressing the mixture down. Bake for
7-10 minutes until the crust edge starts to brown. Set aside to cool
2. For the sauce: add blackberries, erythritol and water to a saucepan and boil on a medium-high heat for 10-15 mins, stirring occasionally, until mixture thickens. Set aside to cool.
3. For the cheesecake: in a large mixing bowl add all cheesecake layer ingredients and whisk until smooth. Spread evenly over the cooled crust. Then spread the cooled blackberry sauce over the cheesecake layer.
4. For the crumble: Add the butter, almond flour, desiccated coconut and erythritol to blender and pulse until it resembles a crumb texture. Sprinkle on top.
5. Bake for 20 minutes. Allow to cool before slicing. Garnish with extra blackberries and lemon.


Recipe from Vinita at: @cravingsandcauliflowers