Blueberry cheesecake bars

MAKES 12-15 BASE

8 dried dates

1 cup almonds, hazelnuts, walnuts or Brazil nuts, or use a mix

50g butter, melted

1 tbsp coconut sugar

2 tbsp cornflour

½ tsp sea salt

TOPPING

250g cream cheese,

at room temperature

3 tbsp maple syrup

3 tbsp coconut sugar

3 eggs, at room temperature

2 tbsp lemon juice plus

1 tbsp zest

1 tbsp cornflour

1 tsp vanilla extract

250g (about 2 punnets)

blueberries

1 Preheat oven to 180oC.

Line a 15cm x 20cm (or similar) shallow tin with baking paper.

2 In a food processor, blend the dates and nuts to a rough crumb. Add the remaining base ingredients, pulsing the mixture until just blended. Press it into your lined tin

(be sure to form an even layer). Bake for 15-20 minutes or until golden brown. Cool.

3 As the base cooks, prepare your topping. In the bowl of a stand mixer, beat the cream cheese until smooth and fluffy. Add in the maple syrup and coconut sugar, beating until combined, then add in the eggs, one at a time, beating after each addition. Mix in the lemon juice and zest, cornflour and vanilla until fully combined. Then fold in three-quarters of the blueberries. Pour the mixture onto the pre-baked crust.

Tap the pan on your counter top 2-3 times to release any trapped air. Scatter over the remaining blueberries.

4 Bake for 30 minutes or until the cheesecake has set and its edges are golden brown.

The bars will be puffy, but will sink down as they cool. Allow to cool completely before slicing into bars.