my summer go-to!
Mix together the crust (@nutsolaofficial + coconut oil) and grease a pan with coconut oil. Push the crust mixture to the bottom of the pan oil hard.
Add the raw cashews, coconut milk, maple syrup, lemon juice, lemon zest, and vanilla to a blender for about 1-2 minutes.
Pour the mixture over the crust. 4. Place the topping blueberries, lemon juice, and coconut oil in the microwave for 30 secs then pour over the cheesecake mixture.
lace pan in the freezer for 2-3 hours or until hard and then serve!