No-bake Blueberry Cheesecake with Chia Seeds

If using frozen blueberries, let them drain a little before blending them to avoid adding too much liquid to the cream.

Prepare the crust: Drain the cashews (which have been soaked in water for at least 4 hours prior), place them in a blender and blend until fine along with the dried dates, ground almonds, coconut oil, and cinnamon. Transfer the resulting mixture into the cake pan and press it evenly onto the bottom.

Prepare the cream layer: Wash the blender and blend in it half of the blueberries (200 g), cottage cheese, honey, vanilla essence, and powdered gelatin (prepared) until smooth. Pour the mixture over the crust, place the pan in the refrigerator, and let it chill for at least 1 hour.