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Preheat the oven to 190°C/Fan 170°C/Gas Mark 3. Grease and line a 20cm loose-bottomed cake tin.
To make the base, place the oats, nuts and dates into a food processor and blitz until broken down and the mixture comes together. Press into the tin and set aside.
Place the Sheese spread, sugar, cornflour, milk and vanilla into a blender or food processor and whizz until thick and creamy.
Spoon over the base and smooth out evenly. Bake for 40-45 minutes until the top feels firm. Leave to cool then chill in the fridge for at least 3 hours.
Place the blueberries and maple syrup in a pan and bring to the boil. Simmer for 5 minutes until syrupy then set aside. When ready to serve, pop the cheesecake out of the tin, spoon over the blueberries and any extra syrup, slice and enjoy!