Coconut Lemon Blueberry Cheesecake Bars | Just A Pinch Recipes

Coconut Lemon Blueberry Cheesecake Bars | Just A Pinch Recipes

www.justapinch.com

Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with parchment paper. In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy,...

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Cooking tools:

  • Pastry cutter
  • Hand mixer
  • Baking pan
  • Parchment paper
  • Oven
  • Refrigerator
  • Mixing bowl
  • Fork
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Plastic wrap

Ingredients

  • ## CRUST
  • 2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 2 tablespoon(s) coconut flour
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) unsalted butter, softened
  • 1 cup(s) granulated sugar
  • 4 tablespoon(s) water
  • 12 ounce(s) cream cheese, softened
  • 3/4 cup(s) granulated sugar
  • 3 tablespoon(s) fresh lemon juice
  • 2 1/2 teaspoon(s) grated lemon zest
  • 1 teaspoon(s) vanilla extract
  • 2 large eggs
  • 2 cup(s) fresh or frozen blueberries
  • ## TOPPING
  • 1 cup(s) packed brown sugar
  • 3/4 cup(s) all-purpose flour
  • 1/2 cup(s) finely shredded unsweetened coconut
  • 3/4 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) salt
  • 6 tablespoon(s) cold unsalted butter, cut into small pieces

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