Blueberry cheesecake

For 4 pieces

4 tbsp. La Vida Vegan coconut spread
200 g digestive biscuits
400 g blueberries
2 tbsp. jam sugar
1 tbsp. lemon juice
400 ml Greek yoghurt (vegan)
250 g cashew nuts
2 tsp. vanilla extract
1 tsp. lime juice
1 tbsp. maple syrup

Soak the cashew nuts, preferably for 24 hours in advance in cold water. For the blueberry jam, add half of the blueberries, the jelly-sugar and the lemon juice into a skillet. Let it cook, then let it simmer gently for another 8 minutes and then let it cool down. Add the digestive biscuits to a food processor and mix until everything is crumbled and divide over the jars. Now, add the cashew nuts, La Vida Vegan white coconut spread and mix until it has become a smooth mass. Add the Greek yogurt (vegan) gradually until you got yourself a beautiful, smooth and solid cheesecake filling. Add big spoons of cheesecake filling and a little spoon of blueberry jam alternately into the jars until the jars are almost completely full. Garnish with some fresh blueberries and serve immediately.