Back to Recipes

Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping

Name: Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups almond flour (finely ground, unsweetened); 2 tablespoons maple syrup or honey; 2 tablespoons melted coconut oil; 16 oz (450g) cream cheese, softened (use dairy-free cream cheese for vegan/dairy-free option); 1/3 cup fresh lemon juice (about 2 lemons); 2 teaspoons lemon zest (from 2 lemons); 1/4 cup pure maple syrup or agave syrup; 1 cup fresh blueberries; 1/2 cup aquafaba (liquid from one 15-oz can chickpeas), chilled; 1/4 teaspoon cream of tartar; 2 tablespoons powdered sugar (or confectioners' sugar), sifted

By Beginnerbakes Editorial TeamPublished Apr 16, 2026 | Updated Jul 11, 2026

American 20 mins beginner-friendlyeasystep-by-stepfrostingfruitalmond-crustaquafabapartysnackminimal-ingredients

Lemon Blueberry Cheesecake Bars with Almond Crust and Aquafaba Topping with measured ingredients, 20-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 20 min

Cook 0 min

Total 20 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups almond flour (finely ground, unsweetened)
2 tablespoons maple syrup or honey
2 tablespoons melted coconut oil
16 oz (450g) cream cheese, softened (use dairy-free cream cheese for vegan/dairy-free option)
1/3 cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest (from 2 lemons)
1/4 cup pure maple syrup or agave syrup
1 cup fresh blueberries
1/2 cup aquafaba (liquid from one 15-oz can chickpeas), chilled
1/4 teaspoon cream of tartar
2 tablespoons powdered sugar (or confectioners' sugar), sifted

BeginnerBakes lemon blueberry cheesecake bar ingredients

Instructions

Prepare Your Pan: Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang on two sides for easy lifting later.
Make the Almond Crust: In a medium bowl, combine almond flour, 2 tablespoons maple syrup (or honey), and melted coconut oil. Stir until the mixture resembles wet sand and holds together when pressed.
Press the Crust: Transfer almond crust mixture into the prepared pan. Use the back of a spoon or your fingers to evenly press it down, forming a compact layer. Place in the refrigerator to chill while preparing the filling.
Prepare Cheesecake Filling: In a large bowl, use a mixer or whisk to beat softened cream cheese until smooth and fluffy. Add lemon juice, lemon zest, and 1/4 cup maple syrup (or agave syrup). Mix until evenly combined and creamy.
Fold in Blueberries: Gently fold fresh blueberries into the lemon cheesecake mixture, saving a few berries for garnish if desired.
Make Aquafaba Topping: In a clean mixing bowl, add chilled aquafaba and cream of tartar. Using an electric mixer or hand whisk, beat on high speed until soft peaks form (about 5-7 minutes). Gradually add powdered sugar and continue beating until stiff, glossy peaks form.
Assemble the Bars: Remove crust from refrigerator. Pour the lemon blueberry cheesecake filling over the crust and spread evenly with a spatula.
Top With Aquafaba Frosting: Carefully spoon or pipe the aquafaba topping evenly over the cheesecake layer, smoothing it out gently. Garnish with reserved blueberries if you like.
Chill to Set: Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
Serve and Store: Use the parchment overhang to lift bars from the pan. Cut into 12 squares. Serve chilled as a refreshing snack or dessert. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 1 month.