BLUEBERRY CHEESECAKE BARS

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Directions

• Base
• In a mixing bowl, place all the dry base ingredients and stir to combine. Add the melted butter and to form a flakey crumb, mix.
• With greaseproof paper, line a baking pan(8 x 8 inches).
• Into the bottom, press the base mix to get neat edges, smooth with the back of a spoon.
• Filling
• Add the zest, Swerve, lemon juice, cream cheese, and salt to a clean mixing bowl. To combine, mix with an electric mixer. Taste and To your liking, adjust the sweetness.
• Whip the cream in a separate bowl until it gets thick (you want it just under when it splits but don’t over whisk or it gets super stiff).
• With a spatula, fold the cream through the cream cheese to combine.
• Swirl
• Add the frozen berries, Swerve, and water in a small saucepan.
• It depends on the amount of water, depending on how icy your blueberries are. Start with ½ tablespoon and if needed, add more. As they cook, the blueberries will release water.
• For about FIVE minutes, Until the sauce thickens, simmer on medium heat, and with the back of a spatula, you can squash some of the blueberries. (turn off heat)Add the xanthan and allow it to fully cool to thicken.
• Assembly
• On top of the base, spoon the cheesecake filling and with a silicone spatula, smooth the top.
• Add dollops of cooled blueberries and with a toothpick/the tip of a sharp knife, swirl.
• To fully set, place in the fridge, for about 8 hours/overnight. Place into the freezer, about an hour before serving to firm up and to make slicing easier. With a sharp knife, slice into NINE bars.