Lemon Blueberry Cheesecake Miso Brown Butter Protein Blondies

Recipe Created by ericatangeman

Lemon blueberry cheesecake on top of a blondie? count me in 🍋🫐 i took two of my standout recipes — miso brown butter blondies + protein cheesecake bites — & combined them into one light, bright, yet totally indulgent dessert bite (yes, that rhymed 😌). these bars are protein-packed, gluten-free, low in sugar, & loaded with all-star ingredients: the blondie base & topping is packed with lark ellen farm's lemon blueberry granola, citreve's freeze-dried blueberries & lemon, white chocolate chips, & a LMNT lemonade electrolyte salt to make the flavors pop. then it’s topped with the dreamiest lemon blueberry protein cheesecake layer for the perfect sweet-tangy finish. buttery, citrusy, creamy, & refreshing — basically sunshine in dessert form ✨

Ingredients:

blondies:
1/4 cup Butter, Unsalted
2 Tbsp Cashew Butter, or nut butter of choice
2 Tbsp White Miso Paste
1/2 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
1/2 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 Egg
1 tsp Pure Vanilla Extract
1/2 tsp Lemon Extract, or use 2 T lemon juice
1/2 cups Cottage Cheese, pureed
1/2 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup Vanilla Protein Powder - Be Well by Kelly
1/2 tsp Baking Powder
1/2 tsp Lemonade Salt Electrolyte Mix - LMNT, or sea salt

add-ins:
1/2 cup Lemon Blueberry Sprouted Granola (Grain-Free) - Lark Ellen Farm, roughly chopped
1/4 cup Sugar-Free White Chocolate Chips, roughly chopped
2 Tbsp Freeze-Dried Lemon Slices, tasting size - CITREVE, roughly chopped
2 Tbsp Freeze-Dried Wild Blueberries - CITREVE

lemon blueberry cheesecake:
1 cup Cottage Cheese
1/4 cup Blueberry Superfood Jam - Smash Foods
1/4 cup Freeze-Dried Wild Blueberries - CITREVE, rehydrated in 1/4 cup water + drained, may sub frozen blueberries
1/4 cup Vanilla Protein Powder - Be Well by Kelly
1/2 cup Classic Monkfruit Sweetener (with Allulose) - Lakanto
2 Egg
1 tsp Pure Vanilla Extract
1/2 tsp Lemonade Salt Electrolyte Mix - LMNT, or sea salt + lemon extract

Process:

1. preheat oven to 350.
2. to a saucepan, add butter & melt over medium heat.
3. once starts to melt, lower temperature & cook for an additional 8-10 minutes to brown.
4. transfer fat to a bowl; allow to cool.
5. add nut butter, both types of monk fruit, egg, extracts, & blended cottage cheese to cooled melted butter; mix together using a hand mixer.
6. in a separate bowl, mix together almond flour, coconut flour, protein powder, baking powder, & salt, then mix into wet ingredients.
7. fold in add-ins.
8. line a square baking dish with parchment paper, then pour in ~2/3 of the blondie batter.
9. bake for 10 minutes while preparing lemon blueberry cheesecake layer.
10. add all ingredients for lemon blueberry cheesecake to a food processor & purée.
11. pour cheesecake batter on top of bottom layer of blondies.
12. using a small cookie scoop, add & spread dollops of the remaining blondie batter on top.
13. bake blondies for ~25-30 minutes or until a toothpick comes out clean.
14. cool bars completely, the refrigerate for at least 2 hours to firm up.
15. cut into bars & enjoy!