Low-Carb Blueberry Cheesecake Bars

For the Crust:

For the Cheesecake Filling:

For the Blueberry Swirl:

Preheat & Line: Preheat your oven to 350°F (175°C) and line an 8x8 or 9x9 inch baking pan with parchment paper.
Mix the Crust: In a bowl, mix the almond flour, granulated sweetener, a pinch of pink salt, and melted butter until it forms a crumbly dough (as seen in the ingredient layout.
Press: Firmly press the mixture into the bottom of your prepared pan to form an even layer. Bake for 8–10 minutes until lightly golden, then let it cool slightly.

Simmer: In a small saucepan, combine the fresh blueberries, a splash of lemon juice, and a tablespoon of sweetener/water.
Mash & Strain: Cook over medium heat until the blueberries burst and break down into a thick sauce (about 5 minutes). Mash them up, and optionally run them through a blender or strainer for a smooth texture. Let it cool.

Beat the Base: In a large bowl, beat the softened cream cheese and powdered sweetener together until smooth and completely lump-free.
Add Aromatics: Mix in the vanilla extract and lemon juice.
Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined. Tip: Don't overmix here to avoid trapping too much air!

Pour: Spread the cream cheese filling evenly over your baked and cooled almond flour crust.
Dot: Using a spoon or a piping bag, drop neat dollops of your blueberry sauce across the top of the cheesecake layer.
Swirl: Take a toothpick, skewer, or the tip of a knife and gently drag it through the blueberry dots in a figure-eight motion to create the beautiful marble swirl pattern shown in the bottom left panel of 1000030033.jpg.

Bake: Bake at 325°F (160°C) for 35–40 minutes, or until the edges are set but the center still has a slight jiggle.
Cool & Set: Allow them to cool to room temperature, then refrigerate for at least 4 hours (ideally overnight) before slicing into clean squares.