Friday, August 15, 2014

Disaster Chef: Blueberry Peach Cheesecake Bars

I'm deep into my Fanny & Me blogging, but sometimes, I just have to make something that's not from Fannie Farmer. She doesn't have a whole lot of newer recipes, since the cookbook is over a hundred years old. So, no cheesecake bars. 

I found this recipe I'd pinned on Pinterest a long time ago, and since I happen to have both blueberries AND peaches right now, I had to try it. Plus, it's got a nut crust, which I really like. So, for anyone doing the gluten free thing, this recipe is worth a shot. In fact, check out this blog where it originates--she has a lot of great recipes like this.
Peaches and blueberries, oh my!

Here's my adapted version.

Putting it in the oven.
All puffed up and ready to eat.
  • 1 c almond butter
  • 2-4 tbsp finely shredded coconut
  • 6 oz cream cheese (at room temperature)
  • ½ c plain yogurt
  • 4 tbsp. xylitol (or sugar)
  • 1 tsp vanilla
  • 3 large eggs
  • ½ c blueberries
  • ½ c diced peaches

  1. Preheat your oven to 350 degrees. In a small bowl, combine the almond butter and coconut and mix well. I may use more coconut next time, or use almond flour like the original recipe does, because mine were a bit too almond buttery.
  2. Spread crust mixture into an 8×8 baking pan. Bake at 350 for 10 minutes then remove from the oven to cool.
  3. In a large bowl combine the cream cheese, sugar, vanilla and yogurt and mix well with a hand mixer (or stand) for about 2 minutes on medium speed. Add the eggs one at a time, continuing with mixer.
  4. Pour the cheesecake mixture over the crust (crust doesn’t have to be completely cooled). Top the cheesecake mixture with the blueberries and peaches. The blueberries sank into mine, so if you want them on top, I'd wait until the cheesecake has cooked 10-20 mins before adding them.
  5. Bake the bars at 350 for 40-50 minutes (until the cheesecake is set).
  6. Cool completely then cut into bars and serve.
 These turned out pretty well. The 'crust' I used was just almond butter and coconut, and it was just a little too...almond buttery. Next time, I'll probably use almond meal how the original recipe does. Or at least some kind of nut flour. This was just too wet somehow. Also, I don't think I added quite enough sugar in the cheesecake part. I only used 2 tbsp. but next time, I will definitely use 4. And yes, there will be a next time. This recipe is easy, good, and healthy. Can't wait to make it again.

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