No-bake Blueberry Cheesecake

Prepare a 25 cm diameter cake tin and line it with cling film.

Prepare the base: Drain the soaked cashews, place them in a food processor, and process together with the dates, ground almonds, coconut oil, and cinnamon. Press the mixture evenly into the bottom of the cake tin.

Prepare the cream: Wash out the food processor, then blend 200 g of blueberries, the cottage cheese, honey, vanilla extract, and gelatin fix until smooth. Pour the cream onto the base, then refrigerate for at least 1 hour.