Blueberry Lemon Cheesecake Bars

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. In a food processor, pulse the rolled oats until they resemble coarse crumbs. Transfer to a bowl and mix in the honey and melted coconut oil until well combined.
3. Press the oat mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
4. In a small saucepan, combine the frozen blueberries, monk fruit sweetener, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries break down, about 5-7 minutes. Remove from heat and let cool slightly.
5. In a large mixing bowl, beat the cream cheese and monk fruit sweetener until smooth. Add the Greek yogurt, vanilla extract, lemon juice, and lemon zest, and mix until well combined.
6. Stir in the melted gelatin until evenly incorporated into the cheesecake mixture.
7. Spread the blueberry jam evenly over the cooled oat crust.
8. Carefully pour the cheesecake filling over the blueberry jam layer and smooth the top with a spatula.
9. Refrigerate the cheesecake bars for at least 4 hours, or until set.
10. Once chilled and set, slice into bars and serve. Enjoy these delightful blueberry lemon cheesecake bars as a tasty treat or dessert!