Ingredients:

Shortbread Cookie Crust 

• 6 pitted dates
• 3/4 c cashews
• 1 c almond flour
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 1 Tbsp maple syrup
• 1/4 tsp salt

Blueberry Jam

• 2 c fresh blueberries
• 1/4 tsp cinnamon
• 2 tsp arrowroot starch
• 2 Tbsp lemon juice, zest lemon first then juice, set aside lemon zest
• 1 tsp vanilla extract
• 1/4 c maple syrup

Cheesecake Filling

• 2 c whole cashews
• 1/4 c full fat coconut milk 
• 1/3 c maple syrup
• 1 tsp vanilla extract
• 2 Tbsp coconut oil

Directions

1.  Soak 2 cups of cashews in water overnight for the cheesecake filling. 
2. Combine blueberries, syrup, cinnamon, and vanilla extract over medium-high heat. Use a fork or potato masher to mash the blueberries and break them down. Bring the mixture to a boil and then lower the heat and let simmer for 10-12 minutes while stirring constantly. When the blueberries have all burst and the jam turns a dark purple color, whisk the lemon juice and arrowroot starch in a small bowl to make a slurry. Then, turn off the heat and pour the slurry mixture into the blueberries. Stir until the blueberries have thickened to a jam-like consistency. Set aside to cool.
3. Line an 8×8 baking pan with parchment paper. Add the crust ingredients into a food processor and pulse until a sticky dough forms. Press the dough evenly into the pan and up the sides, and put the crust in the fridge or freezer while you prepare the cheesecake filling.
4. Drain the soaked cashews, place in a food processor or high-powered blender, add lemon juice, maple syrup, coconut oil, coconut milk, and vanilla extract. Blend until the filling becomes smooth and creamy. Add more coconut milk to reach desired consistency.
5. Transfer the filling to a mixing bowl and add the cooled blueberry jam. Gently fold jam into the filling.
6. Put the cheesecake filling over the prepared crust. Garnish with lemon zest. Freeze overnight, or until completely solid. 
7. When ready to serve, remove the cheesecake from the freezer and let it sit on the counter for about 10 minutes to slightly soften. Use a sharp knife to slice the bars into 16 pieces.
8. Enjoy!