The Taste of Summer, pt. 2– Sugar-Free Blueberry Cheesecake Bars

This time of year, I like to cool off with my treats. My new Cuisinart ice cream maker has been running constantly lately. To mix things up and take a break from the brain freeze, I decided to try something new. Cheesecake is the ultimate cool, creamy indulgence that’s naturally low in carbs. There are tons of variations and different recipes out there for this classic dessert. I’ve never made it, though. The idea of using a whole pound of cream cheese, a giant round pan, and a water bath was always intimidating. It just sounds hard, worrying about cracks in the top and achieving the right consistency and whatnot. Though I’ve never experienced intense cravings for this particular food, cheesecake seemed like the perfect excuse to use up a CostCo-sized tub of blueberries sitting in my fruit bin.

Blueberry cheesecake called my name! It’s rather simple to de-carb cheescake–you simply remove the sugar. Erythritol (see the bold term for info) works like a charm for “wet” applications like cheesecake, so you don’t have to worry about using any special ingredients to offset its menthol-like “cooling” effect. Stevia rounds out the sweetness of these incredibly creamy bars. This sour-cream based cheesecake recipe posted in its original form here is a real winner. Thanks to BawdyWench for her simple, delicious recipe!

Even if you’re not a “cheesecake person,” you should definitely give this recipe a try. It takes minutes to whip up, and doesn’t have that thick, gummy mouthfeel elicited by a ton of cream cheese. 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!). Get your brain-boosting antioxidants in for the day with these fresh blueberries. Studies show that blueberry consumption positively affects your memory. These delicious summer fruits are naturally low in carbs, so eat up! The batch of cheesecake bars from yesterday is almost gone. Some serious nibbling has been happening. I don’t blame the cheesecake bandit–it was love at first bite with these babies!

Creamy Blueberry Cheesecake Bars
Adapted from this recipe by BawdyWench

Makes eight servings

Ingredients:

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

Filling:
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

Preparation:
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!

~6 grams net carbs per serving

Cuts like a hot knife through buttah!

  • jeri

    I have my cheesecake bars in the oven right now!! Thanks for the great recipe!!
    Jeri

  • Anonymous

    They are soooo amazing. I was lucky enough to have the testers Lauren made!!

    I love you and your low card tasty treats

    `Alex :)

  • Amanda

    Lauren, I am wanting to make these but you have a "dead link" to your old brownie recipe regarding the water bath. Please direct the cheesecake-impaired!

  • Anonymous

    These are really, really good. Thanks so much! Mine turned out just like your pictures!

  • Diane

    Cheesecake is easy! I've never used a water bath, and always been amazed by how simple it is to beat together some common ingredients, pour into a pan, and come out with a dessert that most people swoon over.

    And who cares about a crack now & then? Plop cherry pie filling on top and nobody knows. ;-) (Sugar-free, of course.)

    Just encouraging you to revise your apprehensions!

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    This is delicious, I love cheesecakes but I've never tasted Sugar-Free Blueberry Cheesecake Bars, it could be perfect for a baby shower my sister will get next week, I'm gonna prepare it for her.m10m

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  • Miss Kitty

    Hi Lauren! I tried these, using roasted almonds-the crust then looked and tasted more like graham cracker crust- even past the hubby test! Fantastic!

  • Anonymous

    aExcellent recipe Lauren. Hubby gave it top marks
    Joan Mercantini

  • Anonymous

    I just made these for our Super Bowl party and they were a HUGE hit! Even my hubby who hates all things “sugar free” LOVED them! I left out the Oatflour to reduce the carb count and they still turned out AMAZING!!

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  • Betsy

    I messed this up somehow. The crust was very crumbly, what did I do wrong? :(