Keto Blueberry No-bake Cheesecake

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I made this recently and it was very delicious! Forgot to take a photo so I've used one from the online recipe.
Takes 3-4 hours to make, mostly to chill it once made.
Servings: makes 16 squares in a 9" x 9" pan

Ingredients:
Blueberry Topping: (make this first so it can cool and thicken)
2 cups fresh or frozen blueberries - cook 1.5 cups, add the rest (thawed) uncooked
⅓ cup allulose as it doesn't crystallize once cool
¼ cup water
2 teaspoons lemon zest
½ teaspoon glucomannan or xanthan gum, or 1 tsp powdered psyllium

Crust:
1 ¼ cups pecan flour (make it in a blender from chopped nuts)
½ cup finely chopped pecans
¼ cup powdered erythritol (has to be erythritol to be crisp)
¼ teaspoon salt
¼ cup melted butter

Filling:
12 ounces cream cheese beaten by itself for 1-2 min
¾ cup powdered sweetener (must be powdered or liquid to dissolve)
1 ¼ cups heavy whipping cream divided as below
¾ teaspoon vanilla extract

Directions:
Blueberry Topping
Combine 1 ½ cups of the blueberries, the sweetener, and the water in a medium saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook until the berries are soft enough to be mashed, about 7 minutes.
Remove from heat and stir in the remaining berries and the lemon zest. Sprinkle the xanthan gum/psyllium on top and whisk to combine. Let it cool in fridge.
Crust
Preheat the oven to 325 deg F and grease a 9×9 inch metal baking pan. Don't use baking paper - easier to remove slices without it.
In a medium bowl, whisk together the pecan flour, chopped pecans, sweetener, and salt. Stir in the melted butter until the dough clumps together.
Press the crust firmly and evenly into the bottom of the prepared pan and bake 15 to 18 minutes, until lightly browned around the edges. Remove and let it cool completely.
Filling
In a large bowl, beat the cream cheese by itself then with the sweetener until well combined. Beat in ¼ cup of the liquid cream.
In another bowl, whip the remaining 1 cup of cream with the vanilla until it holds stiff peaks.
Carefully fold the whipped cream into the cream cheese mixture until well combined. Spread the filling evenly over the cooled crust.
Spoon the blueberry topping over the filling and spread to the edges. Refrigerate for 3 hours to set it, before cutting into squares.

Nutrition - In 1 square:
Carbohydrates 5.8g
Fiber 1.7g
Protein 3.1g

Source: https://alldayidreamaboutfood.com/keto-blueberry-jamboree/ (Contains ads for Oregon blueberries)

Customising it:
Use any berries, not just blueberries
Use walnuts or almonds instead of pecans, or a mix.