Vegan Blueberry Cheesecake (Edit recipe)

Crust

1. Line a 9 inch cheesecake pan with parchment paper cut into a round shape and set aside.
2. To a food processor, add the crushed graham crackers, brown sugar, and Becel melted dairy-free plant butter and mix until well combined and it sticks together.
3. Press your crust into the lined cheesecake pan and use a spatula or something flat to evenly spread out the crust. Set in the fridge while making the cheesecake filling.

Blueberry compote

1. In a small pot, combine all ingredients together and let simmer on low-meduim heat until blueberries begin to burst, and turn into a jam-like consistency. Turn off the heat and set aside to let cool.

Cheesecake filling

1. Bring 1 cup of water to a boil, then add in your cashews and let boil for 10 minutes. Drain and set aside to cool.
2. Wash your food processor then add in the boiled and drained cashews, vegan cream cheese, coconut milk, granulated sugar, lemon juice, cornstarch, and some of the blueberry compote. Blend until well combined. Mixture should be liquidy but look airy and have no clumps.
3. Take the cheesecake crust out of the fridge, then pour the cheesecake filling on top. Gently tap your cheesecake pan to get out any air bubbles, then let it set in the fridge overnight.
4. The next morning, decorate your cake with the remaining blueberry compote, vegan whipped cream or any other toppings of your choice.