Lightened-Up Blueberry Cheesecake Bars: A Guilt-Free Indulgence

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a medium bowl, mix almond flour, melted coconut oil, honey, and cinnamon until crumbly.
Press the mixture firmly into the prepared pan to form an even layer. Bake for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
Make the Cheesecake Layer:

In a mixing bowl, beat cream cheese and Greek yogurt until smooth. Add honey, egg, and vanilla extract, and mix until fully combined.
Pour the cheesecake mixture over the cooled crust and smooth it into an even layer.
Add the Blueberry Topping:

In a small saucepan, combine blueberries, water, and honey. Cook over medium heat for 5 minutes, stirring occasionally, until the blueberries release their juices.
Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool slightly.
Spoon the blueberry topping over the cheesecake layer, spreading it gently.
Bake and Chill:

Bake the bars for 20-25 minutes, or until the center is just set.
Cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Slice and Serve:

Use the parchment paper to lift the bars out of the pan. Slice into squares and serve chilled.
Serving and Storage Tips: