2cupsblueberriesdo not substitute frozen blueberries
½teaspoonpowdered sugarfor dusting
Preheat oven to 400 degrees Fahrenheit.
Soak your medjool dates in boiling water for 5 minutes or until soft.
Add all crust ingredients to a food processor and process until you have a crumbly, sticky texture. It should stick together easily when you press the mixture between your fingers. If it is too dry, try adding 1 tablespoon of water at a time until it is right texture.
Press crust into a parchment lined 8x8 pan. For ease I used two rectangular pieces of parchment paper in criss cross pattern to cover all 4 walls of pan. See photos for reference.
Blind bake your crust for 5 minutes in the oven.
In a stand mixer with the whisk attachment or a large bowl with a hand mixer, beat together the cream cheese and sugar until you have a very creamy texture (about 1-2 minutes).
Once creamy, add in the yogurt, coconut cream, vanilla extract, sea salt and tapioca starch and beat again for 30 seconds to a minute or until fully combined. See photos for texture reference.
Pour the filling overtop the warm crust and press in the blueberries. Your pan will be very full but it is okay because the cheesecake bars do not rise.
Bake cheesecake bars for 50 minutes-65 minutes or until golden brown around the edges. When ready, it will still be very wobbly in the middle.
Allow to cool completely and set in fridge for at least 4 hours. Keep it in the pan while it sets to help it keep its shape.
After 4 hours, cut bars into squares and enjoy! Optional: dust with powdered sugar.
Store leftovers in the refrigerator for up to 5 days.