These Lemon Blueberry Cheesecake Crumb Bars are the perfect combination of cheesecake and crumb cake. They have a crisp crust topped with cheesecake, blueberries, and sweet golden crumbs.
Put crust ingredients in a food processor. Pulse until crumbs form. Dumb into a 9 x 13 baking dish. Press out into a thin bottom crust. Bake for 10 minutes.
Next, put the crumb topping ingredients in the food processor. Pulse until crumbs form. Dump into a spare bowl and set aside.
Meanwhile, put the cream cheese in the food processor (no need to wash the bowl). Process until smooth. Next, add the sweetener and eggs and pulse until well combined. Add lemon zest, lemon juice, and cream and pulse until smooth.
Remove the crust from the oven. Pour on the cream cheese filling. Sprinkle on the blueberries. Bake for 20 minutes. Scatter on the crumb topping.
Bake for an additional 35-45 minutes until the center only jiggles slightly. You may need to cover the top with foil for the last ten minutes so the crumbs don't burn.
Store in the refrigerator.
Notes
This recipe uses 1.5 TEASPOONS of coconut flour each in the crust and crumbs.To Freeze: cut up the bars and wrap them in individual pieces or keep them all together. Store in the freezer up to 2 months and thaw before serving. Substitutions: you can swap out the blueberries for your favorite fruits. Notes on Sweeteners: