A dairy-free no-bake blueberry cheesecake made with a vegan graham cracker crust and beautiful blueberries swirled in.
Add 1 3/4 cup oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tablespoons of coconut oil. Mix until it is all combined well and slightly moist and sticky. (You may need to stop and stir the contents to get everything incorporated.)
Pour the mixture into a 9- inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
Put 2 cups of blueberries into a saucepan with 1/3 cup of cold water, 1 tablespoon of corn starch, and 1 tablespoon of sugar and stir well until the starch has dissolved.
Turn on the heat to medium and stir frequently until the sauce thickens. Take it off of the heat and set it aside.
Put the cream cheese, melted coconut oil, sugar, and lemon juice, into a food processor or blender and blend again until very creamy.
Then pour 1/2 of the filling into the crust, smooth it out, and then put dollops of the blueberry sauce on it and swirl the sauce gently into the cheesecake filling.
Add the remaining cheesecake filling, smooth it out, and place dollops of the remaining blueberry sauce on top, and gently swirl it into the cheesecake again. (Don't mix it in too much or you will lose your pretty swirls.)