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Healthy Blueberry Cheesecake Squares
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Healthy Blueberry Cheesecake Squares

Healthy Blueberry Cheesecake Squares are a lightened up version for cheesecake. Naturally sweetened and just the perfect amount to satisfy your cravings.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Italian
Servings: 9 -12 bars
Author: Stephanie

Ingredients

  • Crust ingredients:
  • 8-10 medjool dates**
  • 2 ½ cups gluten free brown rice cereal
  • 4 tbsp. coconut oil
  • cream cheese topping:
  • 8 ounce package cream cheese room temperature
  • 2 cups plain full fat greek yogurt
  • 1 tsp. vanilla extract
  • 2 tbsp. maple syrup
  • 2 eggs
  • 10 ounce bag of frozen wild blueberries for topping
  • optional:
  • fresh blueberries for topping

Instructions

  • Preheat oven to 350 degrees
  • Crust directions:
  • Place dates in food processor and pulse until they form into a ball.
  • Remove and place in bowl.
  • Add brown rice cereal to food processor and pulse until crumbly.
  • Add the date ball back to processor, along with coconut oil and pulse until everything is combined well.
  • Place a piece of parchment paper in 9 x 9 pan and pour in crust filling.
  • Press evenly down into pan and then place in fridge while making filling.
  • Cream Cheese Filling directions:
  • Place room temperature cream cheese in medium mixing bowl along with greek yogurt.
  • Beat with hand mixer until light, fluffy, and creamy.
  • Add vanilla extract, maple syrup, and eggs and beat till combined.
  • Place frozen blueberries on top of crust layer.
  • Then pour cream cheese filling on top of blueberries.
  • Bake in preheated oven 35-40 minutes until set.
  • Remove from oven and cool at least 1 hour at room temperature.
  • Place in fridge for at least 4 hours prior to serving *

Notes

* can place in freezer if you want to firm up faster. I was able to cut mine after about 30 minutes in freezer.
**make sure to remove pits from dates before putting in food processor.
Store in airtight container in fridge for up to five days.
Temperature ovens vary, make sure you go on low end of temperature. Somewhere between 325 and 350 degrees.