Step-by-Step Instructions
1. Prep the Base
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper. Mix the crust ingredients in a bowl until crumbly. Press the mixture firmly into the bottom of the pan and bake for 10–12 minutes until the edges are just barely golden. Let it cool slightly while you make the filling.
2. Make the Blueberry Sauce
In a small saucepan over medium heat, simmer the blueberries, water, and sweetener. Mash the berries with a fork as they soften. Let it bubble for about 5 minutes until it thickens into a syrup. Strain it if you want it perfectly smooth, or leave the bits in for texture.
3. Whip the Filling
In a large bowl, beat the softened cream cheese and sweetener until fluffy. Add the egg, lemon juice, and vanilla. Pro tip: Don’t over-beat once the egg is in; you want to avoid adding too much air, which causes the cheesecake to crack.
4. Swirl and Bake
Pour the cream cheese mixture over the baked crust. Drop small spoonfuls of the blueberry sauce on top, then use a toothpick or a knife to swirl them into a marble pattern.
Bake for 25–30 minutes. The edges should be set, but the center should still have a slight “jiggle” when you shake the pan.
5. The Hardest Part: Waiting
Let the bars cool to room temperature on the counter, then refrigerate for at least 3 hours (or overnight). This is crucial for the texture to set properly.
A Quick Tip on Sweeteners
If you use an Erythritol-based sweetener, keep in mind it can sometimes have a “cooling” aftertaste. If that bugs you, try a Monk fruit and Allulose blend—it behaves almost exactly like real sugar and melts beautifully into the cream cheese.
