coconut lemon blueberry cheesecake bars

How To Make coconut lemon blueberry cheesecake bars

• 
  Step 1
  Preheat oven to 350 degrees F. Line a 13x9-inch baking 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.
• 
  Step 2
  Reduce mixer speed to low and beat in flour, coconut flour, baking powder, water, and salt.
• 
  Step 3
  Mix until just combined and crumbly.
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  Step 4
  Press mixture into the bottom of the prepared pan.
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  Step 5
  Bake for 15 minutes or until light golden around the edges; remove from oven.
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  Step 6
  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.
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  Step 7
  Beat in lemon juice, lemon zest, and vanilla extract until combined.
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  Step 8
  Beat in eggs until combined, about 1 minute.
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  Step 9
  Pour filling over the top of the crust.
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  Step 10
  Evenly sprinkle with blueberries.
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  Step 11
  Return the pan to the oven and bake for 20 minutes or until set.
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  Step 12
  To make the topping, in a medium bowl, combine brown sugar, flour, coconut, cinnamon, and salt.
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  Step 13
  Add butter.
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  Step 14
  Cut in butter using a pastry blender or fork until ingredients are well incorporated and start to clump together.
• 
  Step 15
  Sprinkle the crumbly mixture evenly over the cheesecake filling.
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  Step 16
  Return the pan to the oven and bake an additional 20 minutes or until golden brown.
• 
  Step 17
  Cool for 1 hour. Lightly cover and chill for 2 more hours or until cold.
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  Step 18
  Lift the parchment paper out of the pan. Slice cheesecake into rows - 3x5 - to make 15 bars.
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