Light cheesecake mousse with blueberries

First, soak the dates in boiling water for about 15 minutes to make them easier to grind (the weight of the dates is after removing the pits and before soaking).

Separate the egg whites from the yolks and whip the egg whites until stiff and set aside.

Mix the egg yolks with the soaked dates, the beaten cream cheese, the vanilla essence or vanilla stick and add the oat flour, if possible sifted to make it lighter.

We integrate the egg whites until stiff with the rest of the dough with encircling movements so that it does not drop.

Pour the batter into a greased mold and garnish with the blueberries (you can also mix it with the batter and put them inside instead of on top).

Bake at 180º with heat up and down for about 25-30mins.

Let stand in the refrigerator for a few hours once cooled before unmolding and enjoy!