Vegan Blueberry Cheesecake

Instructions

1. 1

   Begin by soaking the raw cashews in water overnight to soften them.

2. 2

   For the crust, blend the pitted dates and rolled oats in a food processor until they form a sticky mixture.

3. 3

   Press the date and oat mixture into the bottom of a lined springform pan to form the base of the cheesecake.

4. 4

   In a blender, combine the soaked and drained cashews, melted coconut oil, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until the mixture is smooth and creamy.

5. 5

   Pour the cashew mixture over the crust in the springform pan.

6. 6

   Place the cheesecake in the freezer for at least 4 hours to set.

7. 7

   Before serving, top the cheesecake with fresh blueberries.

8. 8

   Allow the cheesecake to thaw for 10-15 minutes at room temperature for easier slicing.

9. 9

   Serve and enjoy your vegan blueberry cheesecake!