A sweet and creamy lemon cheesecake filling bursting with fresh blueberries! YUM!
Shortbread crust with SO much goodness!!! The fresh lemon and blueberries are amazing!
Full recipe in video below!
RECIPE:
SHORTBREAD CRUST
1 cup light butter- melted
½ cup Lakanto Granulated Sweetener - to order: https://bit.ly/3cRLTbg
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2 teaspoons vanilla extract
½ teaspoon salt
Zest of one lemon
2 cups all-purpose flour
FILLING
8 ounces 1/3 less fat cream cheese- softened
1 cup Lakanto Monkfruit Granulated
Zest of one lemon
2 large eggs
5 ounces nonfat greek yogurt
2 teaspoons fresh lemon juice
¼ teaspoon salt
½ cup all-purpose flour
3 cups blueberries fresh or frozen; if using frozen, do not thaw
SHORTBREAD CRUST
Stir the melted butter, granulated sugar, vanilla extract, salt, and the lemon zest together in a medium bowl. Add the flour and stir until combined.
Reserve ¾ cup2 of the shortbread crust and place in the refrigerator or freezer until needed.
Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
FILLING
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Add the sugar and lemon zest and beat until smooth. Add the eggs, and continue beating until completely incorporated. Add the yogurt, lemon juice, and salt and beat again. Finally, add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the blueberries, then gently fold in the blueberries with a large spatula.
Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or course sugar, if desired.
Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Bars can be stored covered in the refrigerator up to 5 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.
16 Bars:
192 calories
Recipe inspiration from freshaprilflours.com