Servings: 18 bars

Cheesecake: subheading: Cheesecake:
16oz softened cream cheese 16oz softened cream cheese
½ cup room temp sour cream ½ cup room temp sour cream
1 Tbsp lemon juice 1 Tbsp lemon juice
1 tsp pure vanilla extract 1 tsp pure vanilla extract
1 cup powdered monk fruit sweetener 1 cup powdered monk fruit sweetener
 
Crust: subheading: Crust:
5 Tbsp melted butter 5 Tbsp melted butter
1½ cups almond flour 1½ cups almond flour
3 Tbsp golden monk fruit sweetener 3 Tbsp golden monk fruit sweetener
1 tsp cinnamon 1 tsp cinnamon
 
Jam Topping: subheading: Jam Topping:
1 cup fresh raspberries 1 cup fresh raspberries
1Tbsp water 1Tbsp water
1Tbsp powdered mini fruit sweetener 1Tbsp powdered mini fruit sweetener

Mix all of the filling ingredients together until smooth. *Be sure to let these ingredients sit out for 30 to 60 mins before combining to prevent chunks.
In a separate bowl mix the crust ingredients and then press into a greased 9x13 pan.
In a small saucepan over med-low heat, add the jam ingredients and mash up well. Cook for a few mins, stirring often, until it has thickened a bit.
Spread the filling mixture on to of the crust and then spread the jam on top.
Place in the refrigerator to set for 3 to 4 hours or overnight before cutting.