Crust:

1. Assemble a Springform pan with the bottom facing up, the opposite way from how it comes. This assembly will help you when removing the cheesecake from the pan, not having to fight with the lip. Wrap the base with plastic wrap to make it easier to remove the pie when done, unless you plan on serving the cake on the bottom of the pan.
2. Place the oats, coconut, and salt in the food processor, fitted with the “S” blade and process until the coconut is broken down to a fine of a powder.  It took about 30 seconds with my machine.
3. Add stevia, coconut oil, water, and maple syrup. Process until the mixture sticks together when pinched.
4. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press too hard, it might stick to the base of the pan, making it hard to remove slices.
   • See the “crust photo” below on what style of crust you want to create.
5. Set aside while you make the cheesecake batter.

Filling:

1. Drain the soaked cashews and discard the soak water. Place in a high-speed blender.
2. In a high-powered blender combine the cashews, coconut milk, blueberries, maple syrup, lemon juice, vanilla, stevia, and salt.
   • Due to the volume and the creamy texture that we are going after, I recommend using a high-powered blender. It could be too taxing on a lower-end model.
   • Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
   • This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm, stop the machine and let it cool. Then proceed once cooled.
3. With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin. Blend just long enough to incorporate everything together, don’t overprocess. The batter will start to thicken.
   • What is a vortex? Look into the container from the top and slowly increase the speed from low to high, the batter will form a small vortex (or hole) in the center. High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing, instead of just spinning ingredients around, hoping they find their way to the blades.
   • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
4. Pour the filling into the premade crust and gently tap the pan on the counter to remove any air bubbles.
5. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
6. Store the cheesecake in the fridge for three to five days or up to three months in the freezer. Be sure that they are well sealed to avoid fridge odors.

Blueberry Agar Decoration

This part is optional but sure is a lot of fun. I suggest making this when ready to serve the cheesecake as it doesn’t freeze well. 

1. Decide on what mold you want to use for your design. If it is made from silicone, place it on a cookie sheet so you can transfer it with ease once you pour the mixture into it.
2. In the blender combine the blueberries, water, and maple syrup.
3. Once well blended, pour the mixture through a nut bag to strain out any blueberry skins.
4. Pour into a small saucepan, add the agar powder, whisk together, and let the agar bloom for about five minutes.
5. Turn the burner on to medium and once the mixture starts to create soft bubbles, turn the heat down to simmer and cook for roughly five minutes until the agar is dissolved.
6. Pour the mixture in the selected mold and chill until firm (takes about thirty minutes).
7. Place on top of the cheesecake and decorate.

Frosting:

1. If you wish to add some frosting decor to the cheesecake as I did, you will want to make the White Frosting recipe. If you don’t plan on using frosting for any other dessert, I recommend cutting the recipe in half when you make it since it yields 5 cups of frosting.
2. I took 1 cup of white frosting and added enough blended/strained blueberry slurry to create the color I wanted.
3. For the piping tip, I used (this) one.