Yield: 12 squares
Serving size: 1 square

Ingredients

For the crust:

• ½ cup (1 stick) butter, softened
• ½ cup Monksweet sweetener or equivalent granulated sweetener
• ½ cup dried unsweetened coconut flakes
• ¼ cup coconut flour
• ½ tsp baking powder

For the filling:

• 8 oz cream cheese, softened
• ⅓ cup Monksweet sweetener or equivalent granulated sweetener
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp lemon extract (optional)
• 1 large egg
• 1 cup fresh blueberries
• 2 Tbsp Monksweet sweetener or equivalent granulated sweetener

Directions

To make the crust:

1. Cream together the butter and sweetener. 
2. Add the coconut, coconut flour, and baking powder, and mix until well combined.
3. Press into a 9 x 9-inch pan/dish lined with parchment paper and set aside.

To make the cream cheese filling:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, beat together (using a hand or electric mixer) the cream cheese, ⅓ cup sweetener, lemon juice, extracts, and egg until smooth. 
3. Pour mixture evenly over the crust.
4. In a small bowl, mash the blueberries and 2 tbsp of sweetener together with a fork to blend well. 
5. Drop the mashed blueberries by the spoonful over the cheesecake mixture and swirl gently with a fork until evenly distributed on the top.
6. Bake for 25 minutes and allow to chill before slicing and serving.