All natural and gluten-free. I used NuNaturals stevia extract and erythritol, but they'd work with Splenda like the original recipe called for. Exceptionally creamy with the sour-cream base!

More photos and information here, at my blog.

Creamy Blueberry Cheesecake Bars
Adapted from a recipe by BawdyWench

Makes eight servings

Ingredients:

Shortbread Crust:

3/4 cup finely ground almonds
2 tablespoons sifted oat flour (check for gluten-free certification if necessary)
1/4 cup sweetener
For ALL NATURAL sugar-free sweetening, use both of the following:
-1 tablespoon erythritol
-1/8 teaspoon pure stevia extract
1/4 teaspoon xanthan gum (optional)
1/4 cup organic unsalted butter, melted

Filling:
1 large organic egg
1/2 teaspoon pure vanilla extract
3/4 cup organic sour cream
1/4 cup sweetener--
For ALL NATURAL sugar-free sweetening, use both of the following:
-1/4 cup plus 2 tablespoons erythritol
-1/4 teaspoon pure stevia extract
8 ounces cream cheese (1 package), softened
1 tablespoon organic unsalted butter, melted
3/4 cup blueberries

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Whisk together dry ingredients for crust. Mix in melted butter and press into the bottom of a foiled lined 8 by 5 loaf pan. Bake 15 minutes or until golden brown around the edges. Let crust cool.

Turn oven down to 325 degrees Fahrenheit.

Blend together eggs, vanilla, sour cream, and sweeteners. Beat cream cheese and melted butter together until smooth, then add to the first ingredients and beat until just combined and smooth. Bake for 35 minutes using the water bath method. Remove from oven and let the cheesecake bars cool completely still submerged within the water bath (place the small pan inside a larger pan filled with an inch of hot water) Remove the loaf pan from the water bath and move it to the refrigerator when the bars have cooled to room temperature. Cover with a layer of paper towels and plastic wrap. Refrigerate for four hours or until firm. Don't sneak a bite until they have set up properly and attained the perfect creamy consistency!

~6 grams net carbs per serving

These sound yummy! Is the erythritol and stevia in Addition to or instead of the 1/4 cup other sweetener?

Thanks

Nope, just use the sweeteners listed. I just put "1/4 cup sweetener" 'cause the original recipe called for splenda in that amount. The erythritol and the stevia work together to replace the splenda (and taste better, too!).

They look SCRUMPTIOUS--thanks for posting!

Yum! When do we add the blueberries? Fold them in the cheesecake batter at the end?

Thanks!

Stir in half of the berries and drop the other half on top right before you pop the bars in the oven.

Hello!

Thank you very much! today I am going to try a few desserts. I am going to make lemon squares, blueberry bars & a spice cake with a cheesecake filling with no sugar added cherry filling on top. Not real low car but will make 4 diabetic people very happy I hope! I will post pic's if all comes out well. Thank you for the idea!

Jean