Tag Archives: cheesecake

Blueberry Walnut Bars (Sugar & Gluten Free)

10 Feb

I’ll be honest. The entire month between Thanksgiving and Christmas, I ate whatever I wanted. I hadn’t done that in years, and there were a few moments in that month where it felt especially good to just eat a full-sugar, full-fat pastry right out of the pretty glass case at Rembrandt’s Coffee House in Eagle, Idaho. I could have gone for the tiramisu, the giant bacon chocolate chip cookies, the caramel pecan bars, the pumpkin cream cheese filled french toast with rum sauce… oh wait, I did go for that one – and let me tell you, it was so worth it. But that’s another recipe for a skinnier time in my life. The point is, I went for the Blueberry Walnut Bars. Because they’re freaking delicious.

It’s so satisfying to take something amazing you ate at a restaurant and make it at home – healthier. If you make the full no-bake cheesecake recipe from the Cheesecake Filled Chocolate Covered Strawberries, you’ll have a lot of cheesecake left over. Never a bad thing – especially when there are so many good uses for cheesecake filling. Another plus about this recipe is that blueberries will be in season soon, and so this is a great recipe you can make that is a. inexpensive, b. low-carb, and c. no one will know the difference. Seriously. I came home twice to an empty pan of these, when I had SO been looking forward to eating one… It turns out people ate them for breakfast. And a little something after lunch. And dinner. Get out of my kitchen.

The “prerequisite” recipe to making this one is for the graham cracker crumbs, and the recipe I use is found at All Day I Dream About Food – one of the best alternative baking blogs I’ve found. These are great to have on hand, so I’d suggest making a couple batches at a time. Or, if you can find graham cracker crumbs that suit your health needs, use those instead!

Blueberry Walnut Bars

Walnut Crust

3/4 c. almond flour
3/4 c. graham cracker crumbs
3/4 c. crushed walnuts
6 tbsp melted butter
1 tsp vanilla extract
1 tsp cinnamon, optional

Preheat your oven to 350°F. In a bowl, melt the butter and add in the vanilla and cinnamon. Add in your dry ingredients and mix well. Press the mixture into the bottom of an 11×7 pan and bake it for 15 minutes, or until the top begins to brown. Let this cool while you prepare the cheesecake and blueberry layers.

Once your crust has cooled, spread cheesecake filling into it. Here’s the recipe in case you missed it from Monday:

Vanilla Bean No Bake Cheesecake

16 oz Neufchatel cheese at room temperature
3/4 c. xylitol, erythritol, or sugar
1 1/4 c. heavy whipping cream, whipped stiff
1/2 tbsp good vanilla extract
Several drops of non-bitter stevia extract (to taste, darling)
1/2 tbsp vanilla bean paste or the insides scraped out of one vanilla bean

Cream your Neufchatel cheese and your sweetener together in a bowl. In a separate bowl, whip the heavy whipping cream until stiff. Fold in the whipped cream to your Neufchatel cheese mixture, then add in your flavorings and more stevia to taste.

Blueberry Topping

1 1/2 c. frozen blueberries (you can do a mix of frozen and fresh if you prefer)
1/2 c. orange juice
1 tsp vanilla extract
1 tsp arrowroot powder

Bring the blueberries and orange juice to a simmer in a small saucepan. Once all the blueberries have thawed, add in the vanilla extract and the arrowroot powder, which is a healthy sauce thickener and will act like corn starch. Let the mixture simmer for several minutes, stirring occasionally, as it thickens. once it’s reached a nice thick consistency, put it in the fridge and let it chill for a few hours, or if you are feeling impatient put it right on top of the cheesecake layer and let it melt and swirl into the cheesecake.

Clearly, I was feeling impatient.

Refrigerate the bars for 30 minutes to an hour, then cut them up and enjoy!

Cheesecake-Filled Chocolate Covered Strawberries (Almost Sugar Free)

8 Feb

If you make these for a party, have a backup plan in case they don’t make it. Have a padlock on your fridge until their time comes. Trust me – you can’t trust yourself with these.

Most of the posts this week will be about no-bake cheesecake and it’s many uses. I used the same recipe across the board, and it goes a little something like this:

Vanilla Bean No Bake Cheesecake

16 oz Neufchatel cheese at room temperature
3/4 c. xylitol, erythritol, or sugar
1 1/4 c. heavy whipping cream, whipped stiff
1/2 tbsp good vanilla extract
Several drops of non-bitter stevia extract (to taste, darling)
1/2 tbsp vanilla bean paste or the insides scraped out of one vanilla bean

Cream your Neufchatel cheese and your sweetener together in a bowl. In a separate bowl, whip the heavy whipping cream until stiff. Fold in the whipped cream to your Neufchatel cheese mixture, then add in your flavorings and more stevia to taste. Voila! You’re done with that part! This can be used for a myriad of recipes.

Now, for the strawberries. Cut the tops off of the strawberries and use a paring knife to dig out the middle of the berry.

In a bowl held over a simmering pan of water, melt together one bar of good quality dark chocolate (85% cacao content is the best; my favorite brand is Green & Black’s Organic) along with two tablespoons of butter and 10-15 drops of stevia extract.

Dip them strawberries. I used a fork in the middle of the strawberry and then just swirled it around in the chocolate, using my fingers to pull it gently off of the fork. Set them on parchment paper or a silicon baking mat. Silicon baking mats, by the way, are the single best baking investment I’ve made this year.

I put the strawberries in the freezer while get ready to pipe the filling through a pastry bag. You want to make the cheesecake filling just before getting it into the strawberries, while its still soft.

Deliciousness.

Once you’re done, put them in the fridge for a few hours if you can wait that long. Otherwise – enjoy!