Start with soaking cashews and placing coconut milk in a fridge for a few hours. If you are short on time, cover cashews with boiling water and let sit for 1 hour.
Make the crust by adding walnuts and dates to a food processor or high-speed blender. Blend/pulse a few times until small bits remain, with a sticky texture.
Spread the mixture evenly into the pan and press it.
Add coconut milk, soaked cashew nuts, frozen blueberries, coconut oil, and agave syrup to the food processor (high-speed blender) and process to obtain a smooth cream.
Taste and add more agave syrup if needed.
Pour the mixture on top of the crust and spread evenly.
Place your cheesecake in the freezer for a few hours.
Let the cheesecake sit on the counter for at least 15 minutes before serving.