Method

1. Soak 2 cups of cashews in water overnight for the cheesecake filling.
2. Combine the blueberries, maple syrup, cinnamon, and vanilla extract over medium-high heat. Use a wooden spoon or potato masher to mash the blueberries and break them down. Bring the blueberry mixture to a boil and then lower the heat and let simmer for 10-12 minutes while constantly stirring. When the blueberries have all burst and the jam has turned a dark purple color, whisk the lemon juice and arrowroot starch in a small bowl to make a slurry. Next, turn off the heat and pour the slurry mixture into the blueberries. Stir until the blueberries have thickened into a jam like consistency.
3. Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the dough into an 8×8 baking pan lined with parchment paper. Put the crust in the fridge or freezer while you prepare the cheesecake filling.
4. Add the soaked cashews, lemon juice, maple syrup, coconut oil, coconut milk, and vanilla extract to your food process or high powered blender. Blend the filling until silky smooth and creamy.
5. Transfer the filling to a mixing bowl and add the cooled blueberry jam. Gently fold the jam into the filling. Give the filling a taste and adjust the level of sweet or tart to your taste.
6. Pour the cheesecake filling over the prepared crust. Freeze the cheesecake bars overnight or until completely solid.
7. When you are ready to serve, remove the cheesecake bars from the freezer and let sit on the counter for around 10 minutes to slightly soften. Use a sharp knife to slice the bars into 9 or 16 pieces. Serve and enjoy!