Blueberry Cheesecake Bars

There are pie lovers and pie likers.  For me it depends on the pie.  For some pies I just prefer a bar form of the dessert.  That is true for pecan pie and in the case of blueberry pie I also prefer it mixed with cheesecake.  So I came up with this rich and creamy bar.  It has a nutty, sweet short crust and a light and fluffy cheesecake layer topped by sweet blueberries.  Like many of my more recent desserts it is rich and not overly sweet.  So a small piece will be quite satisfying without making your teeth ache.  ☺

Blueberry Cheesecake Bars
makes a 9x9" pan (16 pieces)

1 cup whole spelt flour
2 tbsp sucanat or rapdura, powdered
½ cup (1 stick) butter (add a dash of sea salt if using unsalted butter)
½ cup diced crispy pecans (soaked and dehydrated, or toasted)

1 8oz pkg cream cheese, softened (cultured cream cheese is even better)
¼ cup raw liquid honey
zest of one lemon, microplaned or finely chopped (organic preferred to avoid pesticide residue)
1 tsp vanilla extract
½ cup heavy cream
1 oz white chocolate, melted (optional)

10 oz frozen blueberries (or fresh)
2 tsp lemon juice
1 tsp tapioca starch
5 tbsp coconut sugar (or sucanat)

Preheat oven to 350ºF.  In a mixing bowl, cream butter and 2 tbsp powdered sugar.  Thoroughly mix in the flour and chopped pecans.  Press into the bottom of a 9" square pan.  Bake for 15 minutes or until lightly browned.  Cool completely.

With a mixer, whip together the cream cheese and honey.  Stir in the lemon zest and vanilla.  In another bowl, whip the cream to stiff peaks.  Fold into the cream cheese mixture.  If desired, brush melted white chocolate onto the short crust - this will help it stay crispy especially if the bars sit at room temperature for a period of time.  If kept refrigerated the crust will still stay fairly firm.  Spread the cheese filling onto the crust and refrigerate while making the topping.

Place the blueberries in a small sauce pot.  (No need to thaw.)  Add the lemon juice and place over medium heat.  Combine the tapioca starch with the coconut sugar and stir into the berries.  Cook until simmering and slightly thickened.  Allow to cool to warm or room temperature.  Spread over the cheesecake filling and chill.  Cut into squares and serve.  Keep covered in the refrigerator.