Blueberry cheesecake bars

Preheat oven to 180°C. Line a 15cm x 20cm (or similar) shallow tin with baking paper.

In a food processor, blend the dates and nuts to a rough crumb. Add the remaining base ingredients, pulsing the mixture until just blended. Press it into your lined tin (be sure to form an even layer). Bake for 15-20 minutes or until golden brown. Cool.

As the base cooks, prepare your topping. In the bowl of a stand mixer, beat the cream cheese until smooth and fluffy. Add in the maple syrup and coconut sugar, beating until combined, then add in the eggs, one at a time, beating after each addition. Mix in the lemon juice and zest, cornflour and vanilla until fully combined. Then fold in three-quarters of the blueberries. Pour the mixture onto the pre-baked crust. Tap the pan on your counter top 2-3 times to release any trapped air. Scatter over the remaining blueberries.

Bake for 30 minutes or until the cheesecake has set and its edges are golden brown.The bars will be puffy, but will sink down as they cool. Allow to cool completely before slicing into bars.