Berry Cheesecake Bars

Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl and set aside.

Combine berries, sweetener, and remaining 1 teaspoon of water in a small saucepan over medium heat, stirring as it cooks and breaking up some of the berries. Once simmering, add the cornstarch mixture and continue to stir and simmer for 3 minutes.

Remove the pan from heat and press berry mixture through a fine mesh strainer to remove the seeds. Discard the seeds and pulp. Allow the berry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.

Preheat oven to 340°F. Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.

In a food processor, combine the dry crust ingredients (nut flour, cassava flour, cocoa powder, powdered sweetener, and salt) and pulse until combined. Add butter to the food processor and pulse 7 times.

Add egg and run until dough forms into a ball. Transfer to the prepared baking pan and press out the dough to evenly line the bottom of the pan.

Melt the white chocolate chips in a double boiler or microwave in 20-second increments, stirring after each increment until completely melted and smooth. Let the white chocolate cool as you prepare the filling.

Using a handheld or stand mixer, beat the cream cheese and granulated sweetener together on medium-high speed in a large bowl for about 2 minutes until smooth and creamy. Add the cassava flour, lemon juice, vanilla extract, and salt, then beat until fully combined.

On medium speed, add the eggs one at a time, beating after each addition until just blended. Pour in the cooled white chocolate and beat on low speed just until combined.

Pour half of the cheesecake filling onto the crust. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. Drizzle remaining raspberry sauce on top and use a toothpick or knife to gently swirl everything together.

Bake for 32–36 minutes or until the cheesecake appears set on top and the edges are lightly browned.

Remove the pan from the oven and place on a wire rack and cool for 45 minutes at room temperature. Place cooled pan in the refrigerator for at least 3 hours (and up to 1 day) before slicing.

Lift the bars out of the pan using the parchment overhang and cut into squares with a sharp knife, wiping the knife clean between each cut. Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.