Coconut Lemon Blueberry Cheesecake Bars

Opal Jackson-Cakmak Recipe

By Opal Jackson-Cakmak sweetiecoconut


Amazing taste

pinch tips: How to Poach an Egg


coconut lemon blueberry cheesecake bars

Directions Step-By-Step


2 cups unbleached all-purpose flour
1 teaspoon baking powder
2 tablespoons coconut flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 tablespoons water

12 ounces cream cheese, (1 1/2 packages) softened
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 large eggs
2 cups fresh or frozen blueberries

1 cup packed brown sugar
3/4 cup unbleached all-purpose flour
1/2 cup finely shredded unsweetened coconut
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces

Preheat oven to 350 degrees F. Line a 13x9-inch pan with parchment paper.

In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; reduce mixer speed to low and beat in flour, baking powder and salt. Mix until just combined and crumbly. Press mixture into bottom of prepared pan. Bake for 15 minutes or until light golden around edges; remove from oven.

To make the filling, in a medium bowl, using a mixer on medium speed, beat together cream cheese and sugar until creamy, about 1 minute. Beat in lemon juice, zest and vanilla extract until combined. Beat in eggs until combined, about 1 minute; pour filling over the top of crust, and evenly sprinkle with blueberries. Return pan to oven and bake for 20 minutes, or until set.

To make the topping, in a medium bowl, combine brown sugar, flour, coconut, cinnamon and salt; cut in butter using pastry blender or fork, until ingredients are well incorporated and start to clump together. Sprinkle the crumbly mixture evenly over the cheesecake filling. Return pan to oven and bake an additional 20 minutes or until golden brown. Cool for an hour before lightly covering and chilling for 2 hours, or until cold. Lift parchment paper out of pan and slice cheesecake into rows, 3x5, to make 15 bars.

Makes 15 bars

About this Recipe

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Sherry Peyton SherryPeyton
Dec 8, 2011
Hi. You are supposed to put the ingredients under the ingredients section and the directions separate. Are you having trouble making the instructions section work or something? All your recipes carry the name of the recipe in the Ingredient section..
Dec 8, 2011 - Carol Junkins shared this recipe with discussion group: Cranberry and All Berry Lovers
Opal Jackson-Cakmak sweetiecoconut
Dec 8, 2011
Sherry, yes I do have problems and it seems to freeze up so I scan many pictures and can then copy and paste or write and it doesn't take as long. I have done some the correct way but I figured everyone could read them. I have problems even commenting...It does print off quite nicely this way though.
Sherry Peyton SherryPeyton
Dec 9, 2011
Opal, I had awful problems initially, and sent an e-mail to the crew here. They fixed it from their end, and since then everythng has worked. Just wanted to let you know that sometimes they can fix things if you have a problem. I cut and paste the recipes anyway to say on the printer ink! so I don't have a problem with your method! lol...
Pat Duran kitchenchatter
Mar 3, 2012
Very nice recipe Opal- thanks for the share.
Mar 3, 2012 - Pat Duran shared this recipe with discussion group: Kitchen Chatter Recipes
Anne Blair annetteblair
Apr 24, 2012
What about the water in the crust???? gggrrrrrrrrrr...
Jan 19, 2013 - Anthony Nicometi Jr shared this recipe with discussion group: Strictly Cheesecakes!