Vegan Blueberry Cheesecake

Instructions

1. 1

   Begin by preparing the crust. In a food processor, blend the pitted dates, rolled oats, and 2 tablespoons of melted coconut oil until the mixture sticks together when pressed.

2. 2

   Press the crust mixture into the bottom of a lined springform pan or pie dish, creating an even layer. Place in the freezer to set while you prepare the filling.

3. 3

   For the filling, drain the soaked cashews and blend them in a high-speed blender with coconut cream, maple syrup, lemon juice, vanilla extract, and the remaining coconut oil until smooth and creamy.

4. 4

   Pour half of the filling over the crust and smooth it out with a spatula. Scatter half of the fresh blueberries on top of the filling.

5. 5

   Pour the remaining filling over the blueberries and smooth the top. Gently tap the pan on the counter to remove any air bubbles.

6. 6

   Decorate the top of the cheesecake with the remaining blueberries, creating a pattern of your choice.

7. 7

   Place the cheesecake in the freezer for at least 4 hours, or until firm.

8. 8

   Before serving, remove the cheesecake from the freezer and let it sit at room temperature for about 15 minutes to soften slightly. Slice and enjoy your vegan blueberry cheesecake!