Blitz the oats in a food processor or blender for a few seconds until they’re half the size. Add in the coconut oil, salt and maple syrup and mix well. Press into the bottom of a loose-based cake tin. Pop into the freezer.
Drain the cashews and add to a blender with the coconut milk, lemon juice, vanilla, coconut oil and maple syrup. Blitz until smooth.
Remove the base from the freezer and pour over the cream mixture. Freeze for around 2 hours or until set. Remove from the freezer about half an hour before serving.
Add the frozen blueberries to a pan and cover with 50ml of boiling water. Simmer on a medium heat until the berries break down and become a thick consistency. Leave to cool and spoon onto the cheesecake just before serving.