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+ servings

SCD Lemon Blueberry-Swirl Cheesecake Bars

Course Dessert
Cuisine SCD
Keyword gluten free, grain free, scd cheesecake, sugar free
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12 bars



  • 1 cup almond flour
  • 2 tbsp butter (melted)
  • 1 tbsp honey
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon

Blueberry Swirl

  • 1 cup fresh or frozen blueberries
  • 1 tbsp honey
  • 1 - 2 tbsp water

Lemon Cheesecake

  • 8 oz Friendship Farmer's Cheese
  • 1 cup dripped SCD yogurt Dripped at leaset 24 hours so it is very thick like cream cheese
  • ½ cup honey
  • 3 large eggs
  • ¼ cup lemon juice Approximately the juice of two lemons
  • 1 tsp pure vanilla extract



  1. Preheat oven to 350F°

  2. Lightly oil (or butter) the bottom of an 8 x 8" square baking dish

  3. In medium mixing bowl add all crust ingredients - almond flour, melted butter, honey, salt, vanilla, and cinnamon

  4. Mix all ingredients until the mixture is crumbly

  5. Presh mixture into bottom of baking dish so it is in an even layer

  6. Bake for 15 minutes - until it is golden brown on top

  7. Set aside on wire rack to cool

Blueberry Swirl

  1. While crust is baking, prepare the blueberry swirl

  2. Add blueberries, honey, and 1 Tbsp of water to small saucepan

  3. Heat over medium heat, stirring occasionally until blueberries start to break down - about 5 - 10 minutes

  4. Add more water if mixture seems to thick

  5. Use spoon to break apart blueberries as they cook

  6. Once blueberry mixture acheives a thick, chunky syrup texture, remove from heat and set aside

Lemon Cheesecake

  1. Add all ingredients to food processor - Farmer's Cheese, dripped yogurt, honey, eggs, lemon juice, and vanilla

  2. Process for three to five minutes until mixture is very smooth and doesn't appear to have a gritty texture

  3. Pour cheesecake mixture over cooked crust

  4. Gently swirl in blueberry mixture by pouring a little in at a time and swiriling with a butter knife

  5. Bake for 50 - 60 minutes until cheesecake is set on top

  6. Cool on wire rack for 30 minutes and then chill in refrigerator for at least two hours

  7. Cut into bars and serve