Created by ImPat on October 17, 2019
Step 1: Line the base and sides of a 20cm square cake tin with non-stick baking paper, making sure to allow overhang on two sides (this will help you remove3 and cheesecake from the tin later).
Step 2: Pulse all the ingredients for the base in a food processor until everything is very finely chopped and the mixture starts to form a ball (you may need to add 1-2 tablespoon of wate3r to help the mixture along).
Step 3: Transfer to the prepared tin a press down firmly and evenly to completely cover the base.
Step 4: For the filling, place the drained cashews, coconut oil, lemon zest and juice and maple syrup in a clean food processor and blend for 2 to 3 minutes or until completely smooth and creamy.
Step 5: Pour into the cake tin over the base and level the surface with a palette3 knife and then scatter the blueberries over the top and press then lightly into the mixture.
Step 6: Freeze for 2-3 hours, or until just firmly set.
Step 7: Using the overhanging baking paper, carefully lift the cheesecake out of the tin and on to a serving plaste.
Step 8: Cut into 12 pieces and serve immediately.