• Soak the raw cashews in cold or room-temperature water overnight. If you’re short on time, cover them with boiling water and quick-soak for 1–2 hours. Drain and rinse well before using.
• Make the nutty base: add the walnuts, almond flour and desiccated coconut to a small food processor and pulse until coarse. Add the Medjool dates and pulse again until evenly combined and crumbly. Squeeze a small amount between your fingers - if it holds together, it’s ready!
• Press into the pan: line a 9 x 5-inch loaf pan with parchment paper, leaving enough overhang for easy removal. Use binder clips to hold the paper in place if needed. Transfer the nut mixture to the loaf pan and press firmly into an even, compact layer. Since this is a no-bake cheesecake, you can use a different pan or mould, just choose one of a similar size so the layers remain a similar thickness.
• Make the cheesecake filling: add the soaked and drained cashews, maple syrup, coconut milk, lemon juice, vanilla and a pinch of salt to a blender. Blend until completely smooth and creamy, scraping down the sides as needed.
• Assemble and chill: Pour the cheesecake filling over the nutty base and smooth the top. If using the blueberry compote, add small dollops over the surface and gently swirl with a skewer for a marbled effect. Refrigerate for at least 4 hours, or preferably overnight, until firm and set.

Optional Blueberry Compote

• Add the blueberries, maple syrup and lemon juice to a small saucepan. Cook over medium-low heat, stirring and gently crushing the blueberries as they soften. Once slightly thickened, remove from the heat and allow to cool completely before spooning over the cheesecake and swirling.