Raw Vegan Blueberry Cheesecake

Line a medium sized 12-hole muffin tin with muffin papers.

Place ingredients for base in food processor, blitz until combined.

Divide mixture and press firmly into muffin cases.

Place muffin tin in freezer for 15 minutes for base to set.

In a food processor, blend together all filling ingredients, except the blueberries, until very smooth and creamy.

Pour half filling mixture into a bowl for later. Blend remaining filling with one punnet of blueberries.

Pour the white filling (with no blueberries) mixture over the bases, and place in the freezer to set for 20 minutes.

Once set, pour blueberry filling on top of cheesecakes and place back in freezer for two hours to set.

Remove cheesecakes from freezer 10 minutes before serving to soften slightly. Remove muffin papers and serve with remaining blueberries.