No-bake blueberry cheesecake

First, prepare a springform cake tin (⌀ 25 cm) and line it with cling film.

Now prepare the crust: Drain the soaked cashew nuts, place them in a blender and blend until smooth with the dried dates, ground almonds, coconut oil, and cinnamon. Transfer the resulting mixture into the prepared cake tin and spread it evenly over the bottom.

Next, prepare the cream layer: Wash the blender you used for the crust, then blend 200 g of blueberries, curd cheese, honey, vanilla extract, and gelatin stiffener until smooth. Pour the resulting mixture into the cake tin over the crust, place the tin in the fridge, and let it chill for at least 1 hour.