In a small saucepan, combine 1 cup of frozen blueberries with 2 tablespoons of water over medium heat. Cook for about 5–7 minutes until the blueberries are softened and bursting; mash them to your desired consistency. Stir in 1 tablespoon of chia seeds, then remove from heat and let it cool completely.

In a mixing bowl, combine 1 cup of rolled oats, 1/2 cup of almond flour, 1/4 cup of maple syrup, and 3 tablespoons of melted coconut oil with a pinch of salt. Mix until the ingredients resemble wet sand, holding together when squeezed. Press this mixture into an 8x8 baking dish lined with parchment paper, and place it in the freezer.

Using a mixer, beat 8 ounces of light cream cheese until smooth. Gradually mix in 1 scoop of vanilla protein powder, 1/2 cup of plain non-fat Greek yogurt, 2 tablespoons of powdered sweetener, 1 teaspoon of vanilla extract, and 1 tablespoon of fresh lemon juice. Blend until just combined.

Spread the cheesecake filling evenly over the crust. Dollop the cooled blueberry swirl on top and swirl together using a knife or toothpick.

Cover and refrigerate for at least 2–3 hours to allow them to set. For quicker results, freeze for about 1 hour. Once set, cut into bite-sized pieces.