Blueberry Lemonade Cheesecake Bars

The recipe makes 9 servings

Ingredients:

For the Crust:
1½ cups almond flour
1 scoop HLTH Code Vanilla
¼ cup melted butter
Zest of 1 lemon
Pinch of salt
A few drops of stevia or other sugar-free sweetener (if desired)

For the Filling:
16 oz (455g) cream cheese, softened
¼ cup powdered monk fruit sweetener (or to taste)
1 scoop HLTH Code Vanilla
1 tsp vanilla extract
Juice of 1 lemon
½ cup fresh blueberries

Instructions:

Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.

In a mixing bowl, combine almond flour, HLTH Code Vanilla, melted butter, lemon zest, and a pinch of salt. Add a few drops of sweetener, if desired, and mix until well combined and crumbly.

Press the crust mixture evenly into the bottom of the prepared baking dish.

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.

In a large mixing bowl, beat the softened cream cheese and powdered monk fruit sweetener together until smooth and creamy.

Add HLTH Code Vanilla, vanilla extract, and lemon juice. Beat until well combined and creamy.

Gently fold in the fresh blueberries, being careful not to crush them.

Once the crust has cooled completely, spread the cream cheese filling evenly over the crust. Smooth the top with a spatula. Place the dish in the refrigerator and let it chill for at least 4 hours, or until the filling is set.

Once the filling is set, remove the cheesecake from the refrigerator. Lift the parchment paper to remove the cheesecake from the baking dish. Cut into bars of your desired size. Serve chilled and enjoy!

Nutritional breakdown per serving (recipes makes 9 servings).

380 Calories
10.1g Protein
34.8g Fat
3.2g Fiber
14.8g Total Carbs
6.3g NET Carbs