Name: Blueberry cheesecake bars
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: Base; 8 dried dates; 1 cup almonds, hazelnuts, walnuts or brazil nuts, or use a mix; 50 gram butter, melted; 1 tablespoon coconut sugar; 2 tablespoon cornflour; 1/2 teaspoon sea salt; Topping; 250 gram cream cheese, at room temperature; 3 tablespoon maple syrup; 3 tablespoon coconut sugar; 3 eggs, at room temperature; 2 tablespoon lemon juice plus 1 tbsp zest; 1 tablespoon cornflour; 1 teaspoon vanilla extract; 250 gram blueberries (about 2 punnets)

Blueberry cheesecake bars

These blueberry cheesecake bars are the perfect sweet treat - mostly because they are free of refined sugar! Enjoy a piece for an afternoon snack at work or with a dollop of yoghurt for dessert.

Makes 12

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

Base

8 dried dates

1 cup almonds, hazelnuts, walnuts or brazil nuts, or use a mix

50 gram butter, melted

1 tablespoon coconut sugar

2 tablespoon cornflour

1/2 teaspoon sea salt

Topping

250 gram cream cheese, at room temperature

3 tablespoon maple syrup

3 tablespoon coconut sugar

3 eggs, at room temperature

2 tablespoon lemon juice plus 1 tbsp zest

1 tablespoon cornflour

1 teaspoon vanilla extract

250 gram blueberries (about 2 punnets)

Method

1.Preheat oven to 180°C. Line a 15cm x 20cm (or similar) shallow tin with baking paper.

2.In a food processor, blend the dates and nuts to a rough crumb. Add the remaining base ingredients, pulsing the mixture until just blended. Press it into your lined tin (be sure to form an even layer). Bake for 15-20 minutes or until golden brown. Cool.

3.As the base cooks, prepare your topping. In the bowl of a stand mixer, beat the cream cheese until smooth and fluffy. Add in the maple syrup and coconut sugar, beating until combined, then add in the eggs, one at a time, beating after each addition. Mix in the lemon juice and zest, cornflour and vanilla until fully combined. Then fold in three-quarters of the blueberries. Pour the mixture onto the pre-baked crust. Tap the pan on your counter top 2-3 times to release any trapped air. Scatter over the remaining blueberries.

4.Bake for 30 minutes or until the cheesecake has set and its edges are golden brown.The bars will be puffy, but will sink down as they cool. Allow to cool completely before slicing into bars.