1-Preparing the Crust: First, mix the crust ingredients in a bowl: combine almond flour, coconut flour, flax seeds, chopped Medjool dates, maple syrup, and coconut butter until it forms a sticky dough. Press this mixture firmly into the bottom of a springform pan for an even base. Chill it in the refrigerator for about 15 minutes to set, giving you a solid foundation for the rest of the recipe.

2-Making the Blueberry Jam: Next, simmer the blueberries with maple syrup and fresh lemon juice in a saucepan over medium heat. In a small bowl, dissolve cornstarch in cold water, then stir it into the blueberry mixture to thicken. Cook until it reaches a jam-like consistency, then let it cool this step adds a burst of flavor without overwhelming the cheesecake.

3-Creating the Filling: Now, blend the raw cashews with maple syrup, melted coconut oil, freshly squeezed lemon juice, vanilla extract, almond extract, cold coconut cream, and almond butter until smooth and creamy. This mixture forms the heart of the cheesecake, offering that rich texture everyone loves. Gently fold in a portion of the cooled blueberry jam for a swirled effect, then pour it over the chilled crust.

4-Chilling and Serving: Finally, smooth the top of the filling with a spatula and refrigerate the cheesecake for at least 6 hours or overnight. Once set, top it with the remaining blueberry jam and optional coconut whipped cream for extra flair. Remember, these steps can be adjusted for dietary needs, like using gluten-free options as mentioned earlier.