Step 1

Line the base of a 7.5 or 8" cake tin (with removable base) with some parchment paper.

Step 2

Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.

Step 3

Add the blueberries and sugar to a saucepan and bring to a simmer on medium heat. Add the arrowroot to a small bowl with 4 tablespoons of water and whisk well to form a paste.

Step 4

Add the paste to the blueberry mixture and whisk well. Allow the blueberries to cook down to a jammy consistency for 12-15 minutes. Make sure you stir or whisk the mixture often to prevent it from burning. Once cooked, remove from the heat and allow to cool to room temperature for 15-20 minutes.

Step 5

Add the blueberry mixture to a high-speed blender with the cashews, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, lemon juice, vanilla, and cinnamon. Blend for a few minutes until completely smooth and creamy.

Step 6

Pour the filling into the cake tin and place it in the fridge to set for a minimum of 4 hours (or overnight if preferred). Once set carefully remove the cake from the tin.

Step 7

Add whipped coconut cream and fresh blueberries on top of the cheesecake before serving.

Step 8

Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days, depending on how fresh the blueberries you used for garnish are. You can also freeze it in an airtight container for up to 2 months, and defrost it for an hour at room temperature before serving.