For the crust, blitz together walnuts, dates, and salt in a food processor. When finely ground, blitz in coconut oil to bring the crust mixture together.
Press it into the bottom of a loaf pan and chill while we make the cheesecake batter.
For the cheesecake, add soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla to a high speed blender. Blend until smooth.
Pour it on top of the crust and dollop with blueberry jam (blueberries, lemon juice, maple syrup, and tapioca starch)