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RECIPE
12 INGREDIENTS 7 STEPS 4hr 30min

Blueberry & Coconut Frozen Cheesecake Bars

These no-bake Blueberry & Coconut Frozen Cheesecake Bars are so easy to make. A crunchy cracker base top with a rich cheesecake mixture and sweet and sour fresh blueberry sauce inside. You can have creamy, crunchy, and fruity all in one bite—a perfect dessert for a hot summer afternoon.
Blueberry & Coconut Frozen Cheesecake Bars Recipe | SideChef
These no-bake Blueberry & Coconut Frozen Cheesecake Bars are so easy to make. A crunchy cracker base top with a rich cheesecake mixture and sweet and sour fresh blueberry sauce inside. You can have creamy, crunchy, and fruity all in one bite—a perfect dessert for a hot summer afternoon.
Pâtisserie & Cuisine 👩🏻‍🍳 Recipe developer. Love traditional and fusion. Always in the mood to cook.
https://www.sidechef.com/
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Pâtisserie & Cuisine 👩🏻‍🍳 Recipe developer. Love traditional and fusion. Always in the mood to cook.
https://www.sidechef.com/
4hr 30min
Total Time
30min
Active Time
$1.58
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Blueberry Sauce

1
Lemon , juiced
1/2 Tbsp of juice needed

Crust

1 2/3 cups
Crushed Digestive Biscuits
4 Tbsp
Butter , steamed
1 pinch

Cheesecake Filling

2 cups
Cream Cheese , room temperature
1/2 cup
Powdered Confectioners Sugar
1/3 cup
Coconut Cream
1/4 cup
1
Lemon , zested
Save Time,
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
447
FAT
31.9 g
PROTEIN
6.0 g
CARBS
36.0 g

Cooking Instructions

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Step 1
In a sauce pot, combine Fresh Blueberries (1 cup) , Granulated Sugar (2 Tbsp) , and 1/2 Tbsp of Lemon Juice (1) together. Bring to a simmer and cook for 10 minutes until the sugar has dissolved and thickened. Stir often to ensure it doesn't burn along the side of the pot.
Step 2
Remove the sauce pot from the heat and allow it to cool. Transfer to a container and keep in the fridge. Meanwhile, line the baking pan with parchment paper. Side aside.
Step 3
In a mixing bowl, mix the Digestive Biscuits (1 2/3 cups) , Butter (4 Tbsp) , Granulated Sugar (1 Tbsp) , and Salt (1 pinch) until well combined. Transfer to the lined baking pan, and press the mixture into the bottom of the pan.
Step 4
In a large mixing bowl, beat Cream Cheese (2 cups) with a hand mixer until smooth. Add Powdered Confectioners Sugar (1/2 cup) and zest of a Lemon (1) . Beat until smooth on low to medium speed. Use a spatula to scrape down the sides to ensure the mixture is fully incorporated.
Step 5
Add Sour Cream (1/4 cup) and Coconut Cream (1/3 cup) , and beat on low speed until smooth.
Step 6
Mix the blueberry sauce with the cheesecake mixture together, until partially combined. Spread the mixture into an even layer. Cover with plastic wrap or foil, and keep in the freezer for at least 4 hours.
Step 7
Use the parchment paper to help unmold, and cut the cheesecake into 2-inch square bars.
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Nutrition Per Serving
Calories
447
% Daily Value*
Fat
31.9 g
41%
Saturated Fat
19.0 g
95%
Trans Fat
0.7 g
--
Cholesterol
78.5 mg
26%
Carbohydrates
36.0 g
13%
Fiber
2.6 g
9%
Sugars
21.7 g
--
Protein
6.0 g
12%
Sodium
340.4 mg
15%
Vitamin D
--
--
Calcium
72.2 mg
6%
Iron
0.7 mg
4%
Potassium
124.4 mg
3%
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