Lemon Berry Cheesecake Bars (GF Optional!)

Lemon Shortbread

• 1 1/4 stick butter

• Zest of 1 lemon

• 1/2 cup sugar

• 1 tsp vanilla bean paste

• 2 cups regular or GF flour

• 2/3 cup coconut or almond flour

• 1/2 tsp cornstarch

• 1 tsp salt 

Filling 

• 16oz low fat cream cheese

• 1/4 cup full fat plain greek yogurt

• 1/2 cup sugar

• 1 1/2 tbs cornstarch

• 2 large eggs

• 1 tsp vanilla bean paste 

Topping

• 1/2 cup fresh blueberries, rinsed

• 1/2 cup fresh raspberries, rinsed

• Powdered sugar, to sift on top (optional)

Instructions

1. Preheat the oven to 350 degrees and line a 9-inch baking pan with parchment paper.

2. Add the softened butter, vanilla, sugar, and lemon zest to a bowl and mix well until combined.

3. In a separate bowl, whisk together the flour, almond/coconut flour, cornstarch, and salt. Once combined, add to the butter/sugar mixture and integrate until a crumbly dough forms.

4. Press 2/3 of the shortbread dough into the base of your baking pan. Smooth it out, and bake for 20 minutes.

5. While the crust is baking, use an electric mixer to combine the cream cheese and yogurt until smooth. Add in the sugar, cornstarch, eggs, and vanilla and continue mixing until integrated. 

6. Pour the cheesecake filling over the shortbread crust once it has finished baking. Top with the berries and crumble the remaining shortbread dough evenly across the top. 

7. Bake fat 350 for 40-45 minutes and allow to cool for at least 3 HOURS in the refrigerator before enjoying, but ideally overnight.

8. When ready to serve, sift powdered sugar over the top and enjoy this tangy and cool summer treat!