Cheesecake Base Blueberry Cheesecake Layer Vanilla Cheesecake Layer

Soaking Cashews

1. Begin by preparing your cashews. Add 1 cup of cashews to two separate bowls and cover each bowl with boiling water. Allow the cashews to soak for 45 minutes.
2. Once soaked, rinse and drain the cashews before using them in the recipe.

Cheesecake Base

1. Line a 9-inch round cake pan with parchment paper, covering both the bottom and sides. Set aside for later use.
2. In a food processor equipped with the S blade attachment, combine the almonds, desiccated coconut, maple syrup, melted coconut oil, and vanilla extract.
3. Process the ingredients on medium to high speed until they combine and form a sticky, coarse flour or crumb. This should take approximately 90 seconds. If necessary, stop the food processor every 30 seconds to scrape down the sides and bottom of the bowl, then continue processing until the nuts resemble a crumbly texture.
4. Evenly press the cheesecake base crumb mixture into the prepared cake pan. Use the back of a spoon to spread and firmly compact the base.
5. Place the cheesecake base in the freezer while preparing the blueberry cheesecake layer.

Blueberry Cheesecake Layer

1. In a blender, combine the soaked and drained cashews, lemon juice, maple syrup, melted coconut oil, and blueberries (ensure the blueberries are fresh or defrosted, but not frozen or cold).
2. Blend on high speed until the mixture becomes creamy and smooth.
3. Retrieve the cake pan from the freezer and pour the blueberry cheesecake batter over the crust.
4. Gently shake or tap the pan to distribute the cheesecake batter evenly and eliminate any air bubbles.
5. Return the cake pan to the freezer for 20 minutes while preparing the vanilla layer.

Vanilla Cheesecake Layer

1. In a blender, combine the soaked and drained cashews, coconut milk, lemon juice, maple syrup, vanilla extract, and melted coconut oil.
2. Blend on high speed until the mixture achieves a smooth consistency.
3. Remove the cake pan from the freezer and spread the vanilla cheesecake layer over the blueberry layer. Use the back of a tablespoon to smooth and distribute the layer evenly.
4. Return the cake pan to the freezer for 30-40 minutes, or until the layers are set but still slightly soft. If the cheesecake is frozen for longer, remove it from the freezer 10 minutes before slicing to allow it to reach a desirable, smooth texture.

Serving Ideas

1. For an elegant presentation, decorate the cheesecake with fresh blueberries and serve with a drizzle of blueberry syrup.