Raw Vegan Blueberry Cheesecake (No-Bake, Gluten-Free, Dairy-Free)

For the Crust

• 1 cup almonds or pecans
• 1/2 cup shredded coconut
• 1 cup medjool dates, pitted
• 1 tbsp cacao powder (optional)
• Pinch of sea salt

For the Vanilla Layer

• 1 1/2 cups raw cashews (soaked 4 hours or boiled 10 mins)
• 1/4 cup coconut cream or full-fat coconut milk
• 1/4 cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For the Blueberry Layer

• 3/4 cup blueberries (fresh or frozen, thawed)
• 1/2 of the vanilla base mixture (from above)
• Optional: 1–2 tsp acai or blueberry powder for deeper color

Topping

• Fresh blueberries
• Maple syrup or date syrup
• Optional: coconut whipped cream