Frozen Vegan Blueberry Cheesecake with Granola

As the days get brighter, there’s nothing better than fresh, vibrant recipes. And if there’s one thing I love, it’s finding new ways to use our granola dust — especially in cheesecakes.

This frozen vegan blueberry cheesecake is a showstopper. It’s smooth, creamy, and surprisingly simple to make — perfect for when you have guests over.

A little tip: soak your cashews overnight for that silky texture. Forgot to plan ahead? No worries — just pour boiling water over the cashews and let them sit for an hour. It works like magic.

Curious to try this beauty? Find the full recipe on the blog. And if you make it, don’t forget to tag us — I’d love to see your creations!