Ingredients
Blueberry Topping
1/2 cup blueberries
1 tbsp sweetener of choice
2 tsp lemon juice (optional)
optional zest of one lemon
Cheesecake Filling
12 oz cream cheese or vegan cream cheese
3/4 cup plain yogurt
1/2 cup sweetener of choice (see above for options)
1 1/2 tsp pure vanilla extract
1 tbsp cornstarch (or 4 tbsp almond flour)
optional crust (two options are listed above)
Instructions
Line an 8 inch pan with parchment. If using a crust, press it into the pan. Bring cream cheese to room temperature. Preheat the oven to 350 F. If you have an extra baking pan (of any size), fill it halfway with water and place it on the lower rack of the oven. This optional step adds moisture to the oven and helps prevent the blueberry cheesecake bars from cracking.
Whisk the blueberries, lemon, and 1 tbsp sweetener in a small saucepan over medium heat, stirring constantly. Mash with a fork or immersion blender. Set aside. Blend all filling ingredients just until smooth. Do not over-blend. Smooth filling into the prepared pan. Add spoonfuls of blueberry topping, then use a knife or toothpick to swirl it into the filling. (You can see a visual in the recipe video above.)
Place on the oven’s center rack. Bake 25 minutes, then do not open the oven door even a crack, but let the bars sit in the turned-off oven for an additional ten minutes. Remove from the oven, and allow to cool fully before transferring to the refrigerator for a few hours (or overnight). The still-jiggly bars will firm up considerably as they cool in the fridge.
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