With Jason’s Recipe you can have your Blueberry Cheesecake Bars and eat it too!

There are times when a recipe is too good. This is one of those times. If you are the lone ranger in your house trying to eat healthy meals and everyone else snubs their noses and refuses to even try it, you need to make these blueberry cheesecake bars right away. Don’t tell them it’s healthy. Lie to them if you must.

Let’s be honest, of all the lies you have told your loved ones, this one won’t even make the honorable mentions list. Watch it disappear in the span of days or even hours, and then inform them that (gasp) they just ate a low sugar dessert with vitamins, minerals, antioxidants, and fiber.

And they loved it! Don’t worry, they will forgive you…after you make it for them again.

How does one make a blueberry cheesecake bar dessert and not have it wreck your waistline or health? Much like finding yourself in a random ninja fight, success depends upon the weapons you choose. Make the traditional version of this dessert and it will be loaded with saturated fat, sugar, simple carbs, and chemical additives that would make a petroleum refinery blush. Items like bleached flour, rancid oils, pesticides, and traditional commercial farmed dairy have to go. In its place will be almond and coconut flour, organic berries, and grass fed dairy.

I know some people call me a sissy because of insisting on some fruits and vegetables being organic. I do not care. If the fruit or vegetable is soft skinned and can readily absorb whatever settles on it, it’s organic or nothing for me. Blueberries are a sponge and soak up whatever you put on them. Would you eat a blueberry if you dropped it in a bucket of Round-Up? Then why would you eat one sprayed with it?

Much like many other horrible things that happen in life, the only difference is that you saw it drop in the bucket, so it seems more real to you. If you don’t see it, it doesn’t feel as real. Even if you didn’t witness it, it still happened, and your internal organs only deal in facts.

This dessert is easy to make and doesn’t take much time at all. All it requires is a little planning ahead and following a few techniques to ensure the best tasting dessert you have had in some time, healthy or not. It’s so good that it’s a problem for me, because it wakes up the old me that didn’t know how to shut off eating.

Luckily, everyone in the house helped me out and made it disappear before I could inhale the entire thing. You will also experience this phenomenon, whether you live with smart people or ones you have to trick like a preschool toddler to eat healthy.

Blueberry Lemon Cheesecake bars:

Cake Ingredients:

1 cup almond flour

2 tbsp coconut flour

1/4 cup Stevia in the raw granular sweetener

1/4 tsp sea salt

1/2 stick grass fed butter, melted

1 pasture raised chicken egg room temp

Zest from one lemon

Filling ingredients:

8 ounces grass fed cream cheese softened

1/2 stick butter room temp

1 pasture raised chicken egg, room temp

Zest and juice from one lemon

1 cup organic wild blueberries

1/3 cup powdered monkfruit sweetener

Instructions:

Melt 1/2 of a stick of butter in a saucepan and set aside to cool slightly. Whisk all the dry ingredients except for the stevia in the raw in a large mixing bowl. Beat the egg and the stevia in another bowl until smooth, then slowly drizzle in the cooled melted butter, whisking constantly. Pour the egg/butter mix over the dry team and stir with a spatula until it forms a dough. Use either a glass pie pan or an 8×8 baking dish that has been rubbed with a layer of butter and press the dough into it, coming halfway up the sides:

Beat the softened cream cheese and room temp butter in another bowl with an electric hand mixer. Stir in the monkfruit powder and then add the lemon juice and zest, then beat again until smooth and creamy: Fold in the blueberries and then scoop out on top of the dough. Bake at 325 degrees for 35 minutes or until the filling is firm but the center still looks a bit wiggly. Set on the counter to cool completely, then place in the fridge for at least 6 hours before serving:to a grateful world: