Coconut Lemon Blueberry Cheesecake Bars Recipes

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LEMON BLUEBERRY CHEESECAKE BARS



Lemon Blueberry Cheesecake Bars image

Provided by Tyler Florence

Categories     dessert

Time 4h

Yield 10 bars

Number Of Ingredients 11

Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

Steps:

  • Preheat oven to 325 degrees F.
  • Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
  • Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
  • Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

COCONUT BLUEBERRY CHEESECAKE BARS



Coconut Blueberry Cheesecake Bars image

From BHG. I haven't tried these, but they get great reviews on BHG.com and sound lovely, so I am posting for safekeeping. Let me know how they are if you try them before I do! Cook time includes 3 hours to chill.

Provided by under12parsecs

Categories     Bar Cookie

Time 4h

Yield 32 serving(s)

Number Of Ingredients 12

1/2 cup butter
3/4 cup graham cracker, finely crushed
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
12 ounces cream cheese, softened (1 1/2 8 oz pkgs)
2/3 cup sugar
4 eggs
1 tablespoon brandy or 1 tablespoon milk
1 teaspoon vanilla
2 cups blueberries

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
  • For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
  • In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
  • Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
  • Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

Nutrition Facts : Calories 133.2, Fat 9, SaturatedFat 4.6, Cholesterol 42.6, Sodium 81.8, Carbohydrate 11.5, Fiber 0.6, Sugar 8.2, Protein 2

COCONUT LEMON BLUEBERRY CHEESECAKE BARS



Coconut Lemon Blueberry Cheesecake Bars image

Amazing taste

Provided by Opal Jackson-Cakmak @sweetiecoconut

Categories     Cakes

Number Of Ingredients 1

- coconut lemon blueberry cheesecake bars

Steps:

  • Ingredients: Crust: 2 cups unbleached all-purpose flour 1 teaspoon baking powder 2 tablespoons coconut flour 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 4 tablespoons water Filling: 12 ounces cream cheese, (1 1/2 packages) softened 3/4 cup granulated sugar 3 tablespoons fresh lemon juice 2 1/2 teaspoons grated lemon zest 1 teaspoon vanilla extract 2 large eggs 2 cups fresh or frozen blueberries Topping: 1 cup packed brown sugar 3/4 cup unbleached all-purpose flour 1/2 cup finely shredded unsweetened coconut 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces
  • Preparation: Preheat oven to 350 degrees F. Line a 13x9-inch pan with parchment paper. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; reduce mixer speed to low and beat in flour, baking powder and salt. Mix until just combined and crumbly. Press mixture into bottom of prepared pan. Bake for 15 minutes or until light golden around edges; remove from oven. To make the filling, in a medium bowl, using a mixer on medium speed, beat together cream cheese and sugar until creamy, about 1 minute. Beat in lemon juice, zest and vanilla extract until combined. Beat in eggs until combined, about 1 minute; pour filling over the top of crust, and evenly sprinkle with blueberries. Return pan to oven and bake for 20 minutes, or until set. To make the topping, in a medium bowl, combine brown sugar, flour, coconut, cinnamon and salt; cut in butter using pastry blender or fork, until ingredients are well incorporated and start to clump together. Sprinkle the crumbly mixture evenly over the cheesecake filling. Return pan to oven and bake an additional 20 minutes or until golden brown. Cool for an hour before lightly covering and chilling for 2 hours, or until cold. Lift parchment paper out of pan and slice cheesecake into rows, 3x5, to make 15 bars. Makes 15 bars

BLUEBERRY & COCONUT FROZEN 'CHEESECAKE' BARS



Blueberry & coconut frozen 'cheesecake' bars image

These gluten and dairy-free berry and coconut cream sweet treats from BBC Good Food magazine reader Jenna Hope are entirely raw

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 11

280g unsalted cashew nuts
flavourless oil , for greasing
140g unsalted almonds
140g pitted dates
100g coconut cream
2 tbsp coconut oil , melted
2 tbsp agave syrup
1 tsp vanilla extract
juice ½ lemon
140g blueberries , plus a handful
5 pitted dates

Steps:

  • Soak the cashew nuts in boiling water for 10 mins, or overnight in cold water if you have time. Lightly oil a 20 x 20cm square cake tin.
  • To make the base, whizz the almonds and dates in a food processor until very finely chopped. Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base. Put the tin in the freezer to firm up while you make the 'cheesecake' layer.
  • Drain the cashew nuts and put half in the food processor. Add the ingredients for the 'cheesecake' layer and blitz until smooth and creamy. Remove the tin from the freezer and spread the creamy mixture on top of the base. Return to the freezer for 30-40 mins until firm.
  • To make the topping, blend the 140g blueberries and the dates together with the remaining cashews in the food processor. Take the tin out of the freezer and spoon over the topping, then scatter over a handful of blueberries. Return to the freezer for at least 1 hr to firm up. Can be stored in the freezer for up to 2 months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and enjoy.

Nutrition Facts : Calories 329 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein

BLUEBERRY LEMON CHEESECAKE BARS



Blueberry Lemon Cheesecake Bars image

A tasty blueberry lemon cheesecake bar.

Provided by GWNYVERE

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 4h40m

Yield 16

Number Of Ingredients 9

½ (14.4 ounce) package graham crackers, coarsely broken
3 tablespoons white sugar
¾ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, at room temperature
¾ cup white sugar
3 medium lemons, zested and juiced
3 large eggs
2 ½ cups fresh blueberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of an 8-inch square baking pan. Place parchment paper over the top of the pan and press down at the corners so you have a slight overhang.
  • Combine graham crackers, sugar, and cinnamon for crust in the bowl of a food processor; process until combined and has the consistency of bread crumbs. Pour melted butter in slowly and pulse a couple of times to fully incorporate; the mixture will look like wet sand. Scrape into the prepared baking pan and pat firmly with the bottom of a glass.
  • Bake in the preheated oven until set, about 12 minutes.
  • Combine cream cheese, sugar, lemon zest, and lemon juice for filling in the bowl of a food processor; pulse until well combined. Add eggs, one at a time, blending to combine between each addition; process until smooth.
  • Remove crust from the oven. Pour filling on top and sprinkle evenly with blueberries; they will sink slightly into the filling, this is okay.
  • Bake until filling is mostly set and only slightly jiggly in the center, about 45 minutes. Remove from the oven and let cool completely, about 30 minutes. Refrigerate until set, at least 3 hours.
  • Remove from the pan using the parchment lining and slice into 12 bars.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 28.1 g, Cholesterol 92.5 mg, Fat 21.3 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 12.5 g, Sodium 216 mg, Sugar 18.1 g

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