Cran-Blueberry Cheesecake Squares

Crust

• 1 egg white
• 2 tbsp coconut oil, melted
• 2 tbsp erythritol
• ½ tbsp xylitol
• 1 pinch pure powdered stevia
• 1 tsp vanilla
• 1 tsp lemon zest
• ¾ cup unsweetened shredded coconut
• ¾ cup almond meal
• ¼ tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt

Filling

• 16 oz cream cheese, softened
• 3 large eggs
• 1 large egg yolk
• ⅓ cup xylitol
• ¼ cup erythritol
• Pinch pure powdered stevia
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla
• Pinch of salt

Topping

• 1½ cups Cran-Blueberry Sauce
• 1 tsp powdered gelatin
• 1 tbsp cold water

1. Crust: Preheat oven to 350°F. Prepare a 9-inch square baking pan with aluminum foil. Set aside.
2. In a medium bowl whisk together the egg white, coconut oil, erythritol, xylitol, stevia, vanilla, and lemon zest. Add the coconut, almond meal, baking powder, baking soda, and salt; blend with a spoon into a thick batter.
3. Scoop the batter into the prepared pan and press into an even layer. Bake for 12 minutes or until the edges just start to turn golden. Remove from oven and set aside to cool.
4. Filling: With an electric mixer and the paddle attachment, beat the cream cheese until smooth. Add the eggs one at a time, beating for 20 seconds between additions, and then add the yolk, beating another 20 seconds. Powder the xylitol, erythritol, and stevia in a blender, and then add to the cream cheese mixture along with the lemon juice, lemon zest, vanilla, and a pinch of salt. Beat for an additional 20 seconds to combine.
5. Pour mixture over the warm crust and bake 25–30 minutes until puffed and no longer jiggly in the center. Remove from oven and allow to cool to room temperature.
6. Topping: Make the Cran-Blueberry Sauce as directed. Reserve 1½ cups and place the remaining in the refrigerator or freezer. Bloom the gelatin in the cold water in a small bowl by sprinkling it over the top and allowing it to sit for a few minutes. Add the bloomed gelatin to the warm sauce. (If it was made previously, warm it up in a saucepan over medium heat until it begins to bubble around the edges, then remove from heat and add bloomed gelatin). Blend in the gelatin to be sure it is distributed throughout and melts into the sauce. Cool to room temperature.
7. Once the sauce and baked cream cheese have cooled, pour the sauce over the top, press a sheet of clear plastic wrap on the surface and place in the refrigerator for four hours or overnight to chill and set up the top layer. Cut into 16 squares. Maybe refrigerated in an airtight container for up to one week or frozen for three months. Serve cold or at room temperature.