No-Bake Blueberry Cheesecake

First, prepare a springform pan (Ø 25 cm) and line it with cling film. The cashews should ideally be soaked in water for at least 4 hours beforehand.

For the base: Drain the soaked cashews. Process them in a blender with the dates, ground almonds, liquid coconut oil, and cinnamon until a homogeneous mixture forms. Spread the mixture evenly on the bottom of the pan and press firmly.

For the cream: Clean the blender. Blend half of the blueberries (200 g) with low-fat quark, honey, vanilla extract, almond drink, and gelatin fix until smooth. Pour the cream onto the base and refrigerate the pan for at least 1 hour.