I have played fast and loose with this recipe from a Kansas City café ... coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. Preheat the oven to 180C/160C ...

2 teaspoons lemon juice or extract 3/4 cup sour cream 1-1/2 cups fine almond flour 1/4 cup butter, softened 1/4 cup Swerve Brown (or Sukrin Gold) ...

Easy-to-make lemon cheesecake bars using a boxed cake mix. You won't believe how simple this dessert recipe is and how delicious it tastes.