• Before you start, make sure all the ingredients are at room temperature. Melted coconut solidifies below 20°C. If you place frozen blueberries in contact with coconut oil, it will form oil lumps. You don't want this to happen! If you want to use frozen blueberries, defrost overnight or at least 4 hours before making this recipe.

Soaking cashews - overnight method

• The day before making this recipe, prepare two clean bowls, add 1 cup of cashews nuts in each bowl. Cover each bowl with cold water. Soak at room temperature overnight - at least 12 hours.
• Rinse, drain and use in the recipe.

Soaking cashews - fast method

• Prepare two clean bowls, add 1 cup of cashews nuts in each bowl and cover each bowl with boiling water. Soak for 45 minutes.
• Rinse, drain and use in the recipe.

Cheesecake base

• Line the bottom and sides of a 9-inch round cake pan with parchment paper. Set aside.
• In a food processor, with the S blade attachment, add almonds, desiccated coconut, maple syrup, melted coconut, and vanilla.
• Process on medium/high speed until the ingredients come together into a sticky coarse flour/crumb. It takes about 90 seconds max to form a sticky crumb that holds together. You may have to stop the food processor every 30 seconds, scrape down the sides/bottom of the bowl, process again until the nuts are processed into a crumb.
• Evenly press the cheesecake base crumb onto the cake pan. Use the back of a spoon to spread evenly and firmly.
• Freeze while you are making the blueberry cheesecake layer.

Blueberry cheesecake layer

• In a blender, add soaked drained cashews, lemon juice, maple syrup, melted coconut oil, blueberries (fresh or defrosted, not frozen or cold).
• Blend on high speed until creamy and smooth.
• Remove the cake pan from the freezer and pour the blueberry cheesecake batter.
• Shake/tap the pan to spread the cheesecake batter and remove any air bubbles.
• Freeze 20 minutes while you are making the vanilla layer.

Vanilla cheesecake layer

• In a blender, add soaked drained cashews, coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil.
• Blend on high speed until smooth.
• Remove cake pan from the freezer and spread the vanilla cheesecake layer on top. Use the back of a tablespoon to spread the layer evenly.
• Bring the cake pan in the freezer again for 30-40 minutes or until the layers are set but still soft. If you freeze it too long that is OK, simply keep the cheesecake out of the fridge 10 minutes before slicing until it reaches a smooth cheesecake texture.

Serving ideas

• Decorate with fresh blueberries on top and serve with a drizzle of blueberry syrup.

Storage

• You can freeze the whole cheesecake in an airtight cake box and defrost it in the fridge the day before serving.
• Store in the fridge for up to 4 days in an airtight container.