Start by creating the crust. To a food processor, add the dates, almonds, and coconut shreds. *Make sure that you have either soaked the dates overnight, or soak them in boiling hot water for 1 hour before using them in the recipe.

Blend the crust ingredients in the food processor.

Line the bottom of your cake pan with parchment paper. This is so that the crust doesn't stick to the pan.

Transfer the crust to the pan. Press it down with your fingers so that it's tightly packed.

Set the crust aside.

Clean out your food processor. Now we will be using it to create the cheesecake filling.

To the food processor, add the cashews, maple syrup, coconut cream, lemon, vanilla, and salt. *Make sure you have soaked the cashews overnight, or for an hour in boiling hot water.

Blend all of the ingredients until everything is blended smoothly.

Pour half of the cheesecake filling into the cake pan and place it in the freezer.

Then add the blueberries to the rest of the cheesecake filling and blend those in the food processor.

Once the first layer of cheesecake has frozen, add the blueberry layer on top. Freeze for 4-5 hours.

*I did the steps above so I could have two layers of cheesecake- a plain and blueberry layer. You can skip this step blend the blueberries in with the rest of the filling and just have one layer.

Once the cheesecake is frozen, slice it and enjoy!🥰 (store in the freezer for 1-2 weeks!)