Step 1

In a food processor, combine almonds, dates, sliced coconut, and coconut oil. Process until a crumbly mixture forms, scraping down the side as needed.

Step 2

Transfer the mixture to a lined 9-inch springform pan, pressing onto the sides and bottom. Use a measuring cup to help you pack the crust tightly.

Step 3

Place the pan in the freezer for 15 minutes.

Step 4

In a high speed blender, add yogurt, mascarpone, heavy cream, honey, and fresh blueberries. Process for 2 minutes until smooth.

Step 5

Remove prepared base from the freezer and pour in the filling. Smooth the top with an offset spatula. Cover with foil and freeze for a minimum of 4 hours to set.

Step 6

To make the blueberry jam, combine blueberries, sugar, and balsamic vinegar in a small saucepan and bring to a boil.

Step 7

Lower the heat to medium-low and let it simmer for 15 minutes. All the blueberries should burst by this time. Use an immersion blender and process until the jam is smooth (leave it chunky if you prefer). Set aside to cool.

Step 8

Half an hour before serving, remove the cheesecake and let it sit at room temperature. (Alternatively let it thaw in the fridge overnight.)

Step 9

In a stand mixer with the whisk attachment, combine heavy cream and sugar in a bowl and whisk until stiff peaks form.

Step 10

When ready to serve, spread the whipped cream on top. Spoon the blueberry jam over the whipped cream. Top with fresh blueberries. Slice and serve immediately.