Preheat oven to 160C and line a tart tin with baking paper.
For the base, add almonds to a food processor and process until it forms coarse crumbs. Drain dates and add to the food processor and water. Process until until combined. Press mixture against the bottom and sides of the tart tin.
For the filling, drain the cashews and add with rest of ingredients (except blueberries) to a blender. Blend until as creamy and smooth as possible. Pour into tart case and scatter blueberries on top.
Bake cheesecake in oven for about 30 minutes or until the middle is not wobbly. Turnoff the oven and leave door ajar for 10-20 minutes. When the middle of the cheesecake is dry to the touch, remove from the oven. Decorate with fresh fruit or as desired.