No-bake Cheesecake Bars (Blueberry Sauce)
Ingredients
The crust
-
1
cup
pecans, toasted
-
1
cup
almond flour
-
¼
cup
whey protein powder
-
⅓
cup
low carb brown sugar, powdered
-
4
tablespoons
butter, melted
The cheesecake filling
-
2
packages
cream cheese, softened
-
½
cup
heavy whipping cream
-
⅔
cup
low carb powdered sugar
-
1
tablespoon
vanilla extract
-
½
teaspoon
stevia glycerite
The blueberry topping
-
2
cups
blueberries
-
3
tablespoons
water
-
1
tablespoon
lemon juice
-
3
tablespoons
erythritol
-
1
pinch
nutmeg
Instructions
- Toast the pecans and cool them, then finely grind in a food processor.
- Prepare the pan by buttering or spraying the bottom of an 8x8 or 9x9 inch square pan.
- Mix all dry ingredients for the crust and add melted butter, mixing until it holds together.
- Press the crust mixture firmly into the prepared pan.
- Beat the cream cheese until smooth, then add vanilla and sweeteners and mix until combined.
- Whip the heavy cream until stiff and fold it into the cream cheese mixture in batches.
- Spread the cheesecake layer evenly over the crust and refrigerate overnight.
- For the blueberry topping, combine all topping ingredients in a medium pan and bring to a boil, then simmer until thickened.
- Cool the blueberry sauce before serving over the cheesecake bars.
Nutrition Facts (estimated)
Servings
12
Calories
385
Total fat
36g
Total carbohydrates
9g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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