Who like blueberries? Who likes cheesecake? Who likes blueberry cheesecake? ♀️This is my second time trying to make a vegan cheesecake and I’ve definitely gotten better! If you want to try out my new sweeter and creamier development, follow the recipe below and let me know what you think!~ (serves approx 9) In a food processor combine 1 cup pitted dates, 1 1/2 cups walnuts and 3 tbsps of water until the mix begins to hold together (add more water to make the mixture stickier). Press the mix into the base of a cake tin using the back of a wet spoon to stop the mixture sticking. Next use the food processor to mix 2 cups cashews (which have been soaked over night or for 5 hours minimum), juice of 1/2 lemon, 1/3 cup melted coconut oil, 3/4 cup coconut cream and 1/3 cup maple syrup. Once the mixture has become smooth and creamy, pour half of it onto the base of the cheesecake before adding 2 tsps @lovearcticlife billberry powder to the mixture in the processor. Mix it again before pouring that mixture onto the first layer. Place in the freezer for a total if 4 hours and in the meantime, make the topping. This isn’t necessary but if you want to add a little something extra, I used Vegeset. Put two handfuls of blueberries into a pan, mash them slightly with a fork, add a tbsp of maple syrup and a splash of water before heating. Take off the heat and add the recommend amount of Vegeset and stir. Pour on top of the cheesecake and place back in the freezer. Before serving take out of the freezer and allow to defrost. Place back in the fridge if there is any left. Enjoy!