food for a restless mind

Cottage cheese Blueberry Bars

I love cheesecake. Honestly, who doesn’t? These cottage cheese and blueberry bars hit all the same notes as cheesecake just lighter. It’s beautifully creamy, slightly sweet, with a little tartness to offset everything. While these bars aren’t exactly ‘healthy’, they’re not unhealthy either. So if you have a bit of a sweet tooth, and are looking for ways to satisfy it without going overboard, this is the desert for you.

food for a restless mind

The crust fell off because my ratio of rolled to wholegrain oats was wrong (don’t worry it was still delicious, and I fixed it in the recipe)

This delightful desert is adapted from this recipe by Diana over at Hey Cakes. I forgot to take photos while I was making this recipe, so there are no photos of the early stages. Luckily it’s pretty simple.

food for a restless mind

Preheat the oven to 180°C, and line a roughly 30cm x 25cm tray with baking paper. Mix all of the ingredients for the crust together in a bowl. Make sure everything is thoroughly combined with no clumps of flour or sugar. Press the mixture firmly into the bottom of the lined tray to create a crust. Bake for 10-15 minutes at 180°C. While the crust is baking it’s time to start on the filling. Mix together the cottage cheese, yoghurt, flour, sugar, cornstarch, and lime zest. If your cottage cheese if quite firm, or you just want your filling to be extra creamy, use a hand beater to beat the ingredients for a minute or two until the mixture is smooth.

food for a restless mind

Once that’s done gently fold in the blueberries. Unless you want your bars to be bright purple don’t mix the berries in too much. The crust should be done by now, so pull it out of the oven and pour the mixture on top. Spread it evenly with a spatula, and pop it back in the oven for another 45-50 minutes or until the top is set (i.e. it doesn’t jiggle when you shake the tray).

food for a restless mind

Leave them in the tray to cool for 15-20 minute to allow it to set, then wait until they have completely cooled before cutting them into bars or squares. You can speed this process up by popping them in the fridge. And if you’re impatient like me, they don’t fall apart too badly if it isn’t completely cool before you cut into it.

These delicious bars are my contribution to this week’s Fiesta Friday hosted by Elaine @ foodbod  and Michelle @ O Blog Off

Ingredients

Crust

  • 2 cups of rolled oats
  • 1 cup of wholegrain oats
  • 1/2 cup of wholegrain flour
  • 170g/200mL coconut oil
  • 1/3 cup sugar

Topping

  • 300g cottage cheese
  • 300g thick greek yoghurt
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon cornflower
  • grated peel of 1 lime
  • 150g blueberries

Method

  1. Preheat the oven to 180°C, and line a roughly 30cm x 25cm tray with baking paper.
  2. Mix all of the ingredients for the crust together in a bowl. Make sure everything is thoroughly combined with no clumps of flour or sugar.
  3. Press the mixture firmly into the bottom of the lined tray to create a crust.
  4. Bake for 10-15 minutes at 180°C.
  5. While the crust is baking it’s time to start on the filling. Mix together the cottage cheese, yoghurt, flour, sugar, cornstarch, and lime zest. If your cottage cheese if quite firm, or you just want your filling to be extra creamy, use a hand beater to beat the ingredients for a minute or two until the mixture is smooth.
  6. Once that’s done gently fold in the blueberries. Unless you want your bars to be bright purple don’t mix the berries in too much.
  7. The crust should be done by now, so pull it out of the oven and pour the mixture on top. Spread it evenly with a spatula, and pop it back in the oven for another 45-50 minutes or until the top is set (i.e. it doesn’t jiggle when you shake the tray).
  8. Leave them in the tray to cool for 15-20 minute to allow it to set, then wait until they have completely cooled before cutting them into bars or squares. You can speed this process up by popping them in the fridge.
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2 thoughts on “Cottage cheese Blueberry Bars

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