Lemon Blueberry Cheesecake Bars

For the crust:

1. Add 2 cups oats, 7-8 pitted medjool dates, 1/4 cup ground flaxseed, 1/4 cup pure maple syrup, 1/4 cup creamy almond butter, and a pinch of salt to a food processor or blender.
2. Pulse until all ingredients are well combined.
3. Squish the mixture into a lined 8x8 brownie pan, forming the crust.

For the cheesecake filling:

1. Blend 1 block silken tofu, 1/3 cup pure maple syrup, 1 tsp vanilla extract, the juice and zest of 1 lemon, and 1/2 tsp cornstarch in a blender until smooth.
2. Pour the smooth cheesecake mixture on top of the prepared crust.

For the blueberry topping:

1. Heat 1 cup blueberries in the microwave for 30 seconds to 1 minute.
2. Add the warm blueberries on top of the cheesecake layer.

Finishing:

1. Place the assembled cheesecake bars in the freezer for 30 minutes to set.
2. Enjoy!