Melt coconut oil and pour over flour. Add water and stir until a dough forms.
Add 1-2 extra Tbs of water if it is too dry/crumbly.
Press into a 7" parchment-lined springform pan.
To make the cheesecake filling:
Soak raw cashews in a bowl of water for a minimum of 6 hours. Drain & rinse.
Place cashews in a food processor and blend until smooth.
Add remaining ingredients and the first portion of cinnamon (1 ½ tsp).
Pour roughly half of the cheesecake mixture into the springform pan and spread smooth.
Add in another 2 teaspoon cinnamon and blend again. Pour over the first layer. Sprinkle some extra cinnamon on top.
Set in the freezer or fridge to solidify for about 4 hours or until firm.
To make the cinnamon streusel topping:
Melt coconut oil in a skillet over medium heat. Stir in coconut, almond meal and cinnamon and sautee until lightly toasted (about 4 minutes).
Sprinkle a spoonful on each slice when serving. (Store separately so it stays crisp)
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thank you for supporting Pretty Pies!I prefer Sweet Leaf stevia drops and Bulk Supplements Stevia Extract.If you don't have almond flour or coconut flakes, grind almonds and coconut shreds in a food processor or small blender until it is a coarse sand consistency. Keep the streusel stored separately in an airtight container so it stays crisp.Optional: garnish with coconut whipped cream. To make it: Use 1 can of coconut milk, refrigerated overnight. Scoop out the solid white cream and add about 10 drops of vanilla stevia and 1 teaspoon vanilla. (Save the leftover water for a smoothie!) Whip cream until fluffy.I ONLY recommend Thai Kitchen brand full fat (not lite) coconut milk. Other varieties do not work. You can also use a can of coconut cream.To Store: Keep refrigerated for up to 10 days or frozen for 1 month.