No-Bake Blueberry Cheesecake

Prepare a 25 cm diameter cake pan and line its bottom with cling film to facilitate removing the dessert.

Drain the cashew nuts (which have been soaked in water for at least 4 hours prior). Place them in a blender along with the dried dates, ground almonds, liquid coconut oil, and cinnamon. Blend until you get a homogeneous and sticky mixture. Transfer the mixture into the pan and press it evenly onto the bottom.

Wash the blender and add 200 g of blueberries, cottage cheese, honey, vanilla extract, and gelatin fix. Blend until you get a smooth and colored cream. Pour the cream over the crust in the pan, level it, and place the cake in the refrigerator for at least one hour.