Blueberry Lime Layer Cheesecake
[Vegan, Paleo, Gluten-Free]

To Make the Crust:

1. Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end, if needed to prevent sticking. Press crust into a parchment lined 7-inch springform pan.

To Make the Lime Cheesecake Layer:

1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener, zest, and vanilla, then blend again. Stream in the melted coconut oil and blend until well-combined. Taste and add more sweetener, if needed.
2. Scoop out enough of the cheesecake filling to cover the crust with about 1/2-1-inch of the white layer. Then, set in freezer for 30 minutes to firm up.

To Make the Blueberry Cheesecake Layer:

1. Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more teaspoons of sweetener.
2. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
3. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the refrigerator for a couple more hours.