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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Blueberry Cheesecake Bars Recipe

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This recipe for Blueberry Cheesecake Bars is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c shredded coconut, toasted
1/4 c slivered almonds, toasted
2 T sugar
1 c graham cracker crumbs
1/2 c salted butter, melted
1/2 c heavy whipping cream
8 oz. plain cream cheese, softened
2/3 c powdered sugar
1/2 c Greek yogurt
3/4 tsp lemon zest
1 T lemon juice
1 tsp vanilla extract
3/4 c blueberries
lemon zest strips for garnish
Directions:
Directions:
Line an 8-inch square baking pan with foil, extending foil over edges. Set aside.
Place coconut, almonds, and sugar in a food processor. Cover and process until finely ground. Transfer mixture to medium bowl and stir in graham cracker crumbs and butter; combine well. Press mixture onto bottom of prepared pan and set aside.
Place whipping cream in small mixing bowl and beat with an electric mixer on high until soft peaks form. Set aside.
Place cream cheese, powdered sugar, Greek yogurt, lemon zest and juice and vanilla in a medium bowl. Beat with electric mixer until fluffy. Fold in whipped cream. Spread mixture over crust in pan. Place blueberries on top. Cover and refrigerate for 2 hours or overnight.
To serve, sprinkle lemon zest over bars. Cut into bars and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes + overnight chilling
Personal Notes:
Personal Notes:
420 calories

 

 

 

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