Place the cashews in a large bowl, pour hot water over them until they are fully submerged. Cover the bowl and soak for 10 minutes.
Pulse the crust ingredients in the food processor until well combined. Press into a spring form and place in the freezer until hardened.
Drain the cashews, place in a blender. Add all other ingredients apart from the blueberries and blend until silky smooth. Add the blueberries and pulse a few more times - until they are broken up but still visible.
Pour the batter into a 7-inch spring form and refrigerate for at least 4 hours.
Once set, remove the spring form, slice and serve. If refrigerating again, cover the cake so it doesn't dry up.
Notes
Storage: If refrigerating leftovers, cover the cake so it doesn't dry up.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/no-bake-blueberry-cheesecake/