Keto Bleuberry Cheesecake Bars

Directions:
Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan and chill in the refrigerator.
Make Blueberry Mousse: Puree blueberries with sugar and lemon juice. Sprinkle gelatin over cold water and let bloom for 5 minutes, then dissolve in a double boiler. Mix into the blueberry puree. Fold in whipped cream gently. Pour over crust and chill until set.
Cream Cheese Layer: Beat cream cheese with sugar and vanilla until smooth. Spread over the set mousse layer. Chill for at least 2 hours.
Assemble Topping: Arrange fresh blueberries on top of the cheesecake. Pipe whipped cream decoratively. Drizzle with blueberry coulis before serving.
To achieve a beautiful swirl on top of a dessert like cheesecake or mousse, follow these steps:
Prepare two contrasting colors/flavors of toppings. In the case of your blueberry mousse cheesecake, you would use your blueberry mousse mixture and possibly a lighter colored mixture such as a plain mousse or a white chocolate ganache.
Layer the base mixture. Pour your main mixture (in this case, the blueberry mousse) into the desired mold or pan, filling it to just below the final desired level.
Add dollops of the second mixture. Spoon small amounts of your contrasting mixture (like a vanilla mousse or a reserved portion of the cream cheese mix) on top of the base in a random pattern.
Create the swirl. Use a toothpick, skewer, or the handle of a spoon to gently drag through the dollops to create a marbled effect. Do this with a light hand to avoid mixing the two layers too much, which could muddy the colors.
Chill to set. Once you are satisfied with your swirl pattern, chill the dessert as usual to set the patterns in place.