Instructions

• Place the raw cashews in a bowl, cover with a couple inches of water, and soak overnight (at least 8 hours). Drain and rinse the cashews before using.
• Prepare the crust: add 2 cups raw pecans, 3 Tbsp softened coconut oil, 8 pitted Medjool dates, zest of 1 lemon, 1/4 tsp sea salt, and 1/4 tsp ground cinnamon to a food processor or blender.
• Process the crust ingredients until a thick, sticky dough forms, stopping to scrape down the sides as needed.
• Transfer the crust mixture to a 10-inch springform pan and press it evenly into the bottom. Place the pan in the refrigerator while you make the filling.
• Make the filling: add the soaked and drained cashews (3-1/2 cups), 2/3 cup fresh lemon juice, 2/3 cup pure maple syrup, and 1 cup full-fat coconut milk to a high-powered blender.
• Blend the filling until completely smooth, stopping to scrape the sides and blend again as needed. If the mixture is very thick, add water 1–2 Tbsp at a time, blending after each addition, using up to 4–8 Tbsp total as needed to reach a velvety, pourable consistency.
• Pour the blended filling over the chilled crust in the springform pan and smooth the top with a spatula.
• Freeze the assembled cheesecake for 1 hour, then transfer it to the refrigerator and chill until completely firm, about another hour.
• Remove the outer ring of the springform pan, slice, and serve.