Add dates, almonds, flour, coconut oil, and salt to the food processor or a high-powered blender. Allow pulverizing until the mixture becomes sticky, ensuring not to blend entirely to keep the nuts visible for added crispiness and crunchiness to the cheesecake.

Combine all the ingredients except for the frozen, dried blueberries. Just start blending them for two minutes.

You have to do so until the mixture becomes silky smooth and creamy. Now, scrape down the sides in the way you want.

Occasionally, you may need to add more coconut oil or lemon juice for a richer taste, especially if using a less powerful blender.

Once smooth, taste the mixture and adjust the sweetness level by adding maple syrup, lemon juice, or vanilla according to your preference.

Transfer two-thirds of the filling into the pan, smoothing the top and tapping it against the counter to release air bubbles before placing it in the freezer.

Add the frozen, dried blueberries to the remaining batter and blend to the desired consistency. Spread this mixture over the plain layer and return it to the freezer.

Rinse the blender and blend the fresh blueberries, lemon juice, and chia seeds until smooth. Pour this mixture over the other layers to create a consistent batter.

Thoroughly prepare the entire mixture and place it in the freezer to set for at least three hours.

Ensure the mixture is sufficiently firm before slicing and serving. It's recommended to warm the knife under hot water before cutting the cheesecake.

Once ready, serve the cheesecake frozen or let it come back to room temperature for around ten to fifteen minutes.

Store the cheesecake in the freezer for up to two weeks.