Fresh Blueberry Walnut Bars

A super creamy filling made using greek yogurt, topped with fresh blueberries and a crunchy base made with walnuts! Easy to make! Easier to eat!

I have had this recipe for a long time and it’s so fresh and simple that I thought I would share it with you today as Blueberry Season is upon us (well, some of you anyways!) It actually has a lot of healthy ingredients as well ~ Fresh blueberries, ground walnuts, coconut oil, and greek yogurt! You don’t have to feel as guilty eating this dessert!

These bars are made with fresh blueberries (unfortunately, not from my yard just yet, so these are from the grocery store ~ BC berries though!) Do not substitute frozen as the texture will be off and it will be runny as it’s not a cooked blueberry layer.

Let’s start with the base ~ that’s the hardest part of this recipe and even that is easy! You can either buy the ground walnuts, chops them up very finely or just grind them up yourself with your magic bullet, mini food processor or even coffee grinder. You need to cook the base but only for a few minutes ~ just to brown lightly and for the base to harden up. Cool on wire rack.

The middle layer whips up quickly. Pour it over the base. Then just mix up your berries and jam, spoon it over the middle layer and pop it in the fridge and dessert is ready when you are!

This is delicious and I hope it becomes one of your Family Favorites!

Fresh Blueberry Walnut Bars

  • Servings: 6-9
  • Difficulty: Easy
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A super creamy filling made using greek yogurt, topped with fresh blueberries and a crunchy base made with walnuts! Easy to make! Easier to eat!

THE CRUST

  • 2/3 cups ground walnuts (or chop really really well into tiny pieces ~ I prefer the chopped!)
  • 1/2 cup graham crumbs
  • 1 TBSP sugar
  • 1/3 cup old fashioned rolled oats
  • 3 TBSP melted coconut oil or butter

THE FILLING

  • 1 8oz pkg reduced fat cream cheese
  • 1/4 cup sugar
  • 1 TBSP orange juice
  • 1/2 tsp vanilla extract
  • 1/2 cup greek yogurt (pour off any liquid on the top of the yogurt)
  • 2 TBSP jam (I only had apricot, but you could use blueberry, raspberry, strawberry or any jam you have)
  • 2 cups fresh blueberries (do not use frozen!!!)

PREPARATION:

Preheat oven to 350 degrees.

Spray a 8×8 pan. Mix ground walnuts (or finely chopped), graham crumbs, sugar, oats and coconut oil (or butter) in a small bowl. Put in 8×8 pan and press with hands until even and firm. Cook for 10 minutes until edges are lightly browned. Remove from oven and set aside while you make your filling (Make sure your crust is cool before adding filling)

In a small bowl, beat cream cheese, orange juice, vanilla extract until combined and it’s nice and creamy. Slowly beat in greek yogurt until combined. Spoon filling into cooled crust. Spread to an even layer.

Warm the jam in the microwave for 30 seconds (just until its melted). Add to blueberries and stir to combine. Pour blueberry mixture over filling. Refrigerate until ready to serve! ENJOY!

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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No Bake Rhubarb Cheesecake

A thick and creamy No Bake cheesecake with a tart homemade rhubarb jam and a lemony cookie crust ~ a beautifully layered dessert!

Rhubarb season is always the start of summer! What a great start eh? It’s always such a treat having that first rhubarb dessert of the year!

This recipe for No Bake Rhubarb Cheesecake came about when I went to make my mom’s no bake cheesecake recipe and discovered that I didn’t have any Cool Whip. So I decided to make the cheesecake base without the cool whip, I then added a layer of homemade Rhubarb Jam and finished it off with a layer of cool whip once I bought some. And to start it all off, I used Purity Lemon Creams Biscuits for the base. If you don’t have access to Purity products (made in Newfoundland; also found online), you can use graham wafers or another cookie that would work well with rhubarb ~ coconut cookies work be delicious!

I made homemade Rhubarb Jam with honey and a little orange zest ~ very easy to make but so delicious and if you have any leftover jam, serve it with some brie cheese and crackers or on a nice warm biscuit with melted butter! YUM!

This dessert is super creamy, the rhubarb jam is still a bit tart, the lemon crackers add a slight lemon taste and pairs perfectly with the rhubarb. Beautifully layered when cut into squares! Once the jam is made and cooled, the cheesecake mixture comes together super quickly so it’s a fast dessert to make ahead if you’re short on time. Also feel free to use any jam you have to change up the flavors.

No Bake Rhubarb Cheesecake

A creamy No Bake cheesecake with a tart rhubarb jam and a lemony cookie crust ~ a beautifully layered dessert!

RHUBARB JAM LAYER:

(make first so jam can cool while you make the cheesecake mixture)

  • 3 – 4 cups rhubarb, diced
  • 1/2 cup honey
  • 1 – 2 tsp orange zest

In a small saucepan, mix together all ingredients. Bring to boil, stir, reduce heat to medium and cook for 15 – 20 minutes until thickened and soft. The jam will thicken as it cools. Let cool before adding to the dessert. I didn’t add any food coloring to my jam as it was pretty pinkish red already but you could add a drop of two to enhance the color.

CHEESECAKE LAYER:
• 1 250g pkg cream cheese, room temperature
• 1/3 cup white sugar
• ½ cup sour cream
• 1 tsp vanilla (you could omit the vanilla and add 1 tsp orange zest instead)

In a mixing bowl, beat cream cheese and sugar until nice and fluffy. Mix in the sour cream and vanilla until creamy and smooth.

MAKING THE DESSERT:

• Purity Lemon Creams Biscuits or other cookie of choice (graham wafers, coconut cookies…)

• 1 8oz container of Cool Whip, thawed

PREPARATION:
In an 8×8 pan, add a layer of Purity Lemon Creams Biscuits, then add a layer of prepared cheesecake, then add a layer of prepared rhubarb jam and finish with layer of Cool Whip. This dessert needs to set up overnight in the refrigerator for the cookies to soften up! Slice and serve. Enjoy!

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD