*Ingredients – Cheesecake Bars*
– *Crust*:
– 1 cup almond flour _healthy fats_
– 2 tbsp coconut oil, melted _anti-inflammatory fat_
– 1 tbsp maple syrup _or_ erythritol _low glycemic_
– Pinch of sea salt
– 1/2 tsp ground cinnamon _blood sugar support_
– *Creamy Filling*:
– 16 oz cream cheese, softened _use full-fat_
– 1 cup plain Greek yogurt _probiotics_
– 1/3 cup maple syrup _or_ erythritol
– 1 tsp vanilla extract
– 1 tbsp lemon juice _vitamin C_
– 1/2 tsp turmeric _curcumin_ _optional for color + anti-inflammatory_
– Pinch of black pepper _boosts turmeric_
– *Raspberry Swirl*:
– 1 cup fresh or frozen raspberries _antioxidants + fiber_
– 1 tbsp chia seeds _omega-3s + fiber_
– 1 tsp lemon juice
– 1 tsp maple syrup _optional_
*Instructions *
– *1. Make raspberry swirl*: In small pot, combine raspberries, chia, lemon juice, and sweetener. Heat 5 min until bubbly. Mash lightly. Cool completely.
– *2. Make crust*: In bowl, mix almond flour, melted coconut oil, sweetener, salt, and cinnamon. Press firmly into 8×8 pan lined with parchment.
– *3. Chill crust*: Put crust in freezer 10 min to set.
– *4. Make filling*: In large bowl, beat cream cheese until smooth. Add Greek yogurt, sweetener, vanilla, lemon juice, turmeric, and pepper. Beat until creamy.
– *5. Fill pan*: Spread filling evenly over chilled crust.
– *6. Swirl*: Drop spoonfuls of raspberry mixture on top. Use knife to swirl.
– *7. Chill*: Cover and refrigerate 4 hours or overnight until firm.
– *8. Slice*: Lift out with parchment. Cut into 9 bars.
– *9. Serve*: Serve cold. Top with extra berries if you like.
– *10. Store*: Keeps 5 days in fridge or 1 month in freezer.