Blueberry Cheesecake 

Recipe:
Cheesecake filling
3 ½ cups of soaked raw cashews
3 cups of dark cherries
1/4 of a cup of coconut water
3 tbsp of lemon juice
2 tbsp of cinnamon
4 tbsp of maple syrup

Crust
1 cup of activated almonds
1 cup of raw oats
1 cup of dried Black Mission Figs
2 tbsp of cinnamon
1 tsp of lemon zest
2-3 tbsp of maple syrup
Topped with blueberries and cherries.

Directions
1) Soak cashews for 24-32 hours, drain them and set aside.
2) Take your crust ingredients and process them with a high-speed blender or a food processor till desired texture.
3) Take your cheesecake filling ingredients (except 1 cup of cherries, so only use 2 cups for the filling) then blend them with a high-speed blender until smooth.
4) Layer crust into a springform pan, (I used 9 inches pan).
5) Into a bowl mix the last 1-cup of cherries with the cheesecake filling and mix.
6) Then pour your filling into the springform pan. Top it of with any kind of berries you want.
7) Freeze for 6 hours. Before cutting the cake let it sit out for 15 minutes or so and it’s ready to eat.