Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Healthy Creamy Blueberry Cheesecake Bars

Even if you're not a "cheesecake person," you should definitely give this recipe a try. It takes minutes to whip up, and is diabetic friendly, sugar free and gluten free. The blueberries burst in your mouth as you bite through the silky base and nontraditional but oh-so-delicious gluten-free shortbread crust (check oats for gf label!).

Posted By: Lauren Benning
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer115 Times Printed

Prep Time: 15 | Cook Time: 50 | Ready In: 65
Ingredients: Print   Add to cart
US Metric

Healthy Creamy Blueberry Cheesecake Bars

Shortbread Crust:
3/4 cup finely ground almonds
2 tablespoons sifted oat flour (check for gluten-free certification if necessary)
1 tablespoon erythritol
1/8 teaspoon pure stevia extract
1/4 cup butter, melted

1 egg
1/2 teaspoon pure vanilla extract
3/4 cup organic sour cream
1/4 cup plus 2 tablespoons erythritol
1/4 teaspoon pure stevia extract
8 ounces cream cheese (1 package), softened
1 tablespoon organic unsalted butter, melted
3/4 cup fresh blueberries


Order A Dash of Aloha: Guilt Free Hawaii Desserts & Snacks

A Dash of Aloha Guilt Free Desserts and Snacks


Cooking Process:

Preheat oven to 350 degrees Fahrenheit.

Whisk together dry ingredients for crust. Mix in melted butter and press into the bottom of a foiled lined 8 by 5 loaf pan. Bake for 15 minutes, or until golden brown around the edges. Let crust cool.

Turn oven down to 325 degrees Fahrenheit.

Blend together eggs, vanilla, sour cream, and sweeteners. Beat cream cheese and melted butter together until smooth, then add to first ingredients and beat until just combined and smooth. Stir in half of the blueberries. Pour cheesecake batter into loaf pan and sprinkle the rest of the blueberries over the filling. Bake for 35 minutes using the water bath method (see this post). Remove from oven and let the cheesecake bars cool completely, still submerged within the water bath. Remove the loaf pan from the water bath and move it to the refrigerator when the bars have cooled to room temperature. Cover with a layer of paper towels and plastic wrap. Refrigerate for four hours or until firm. Don't sneak a bite until they have set up properly and attained the perfect creamy consistency!

Nutritional Information:

~6 grams net carbs per serving