Pulse crust ingredients in food processor until sticky crumbles form.
Press into parchment lined springform pan (I used a 7" pan)
To make the filling:
Add soaked cashews to food processor and thoroughly blend, scraping down the sides as needed.
Add remaining ingredients and blend, streaming in oil last.
Taste & adjust sweetness/tartness.
Pour over crust and add zest for garnish.
Freeze for about 2 hours to speed up the hardening.
Transfer to fridge. Keep refrigerated (or frozen).
Remove from springform pan. Slice & Enjoy! You can also top this with coconut whipped cream for an even more decadent cheesecake!
Notes
To soak cashews: place in a large jar filled with fresh water and cover. Soak overnight, or a minimum of 4-6 hours. Alternatively, soak in hot water (brought to a boil) for 1-2 hours until nuts are softened and plump. Rinse and shake dry.To store: Keep refrigerated for about 1 week, or frozen for 1 month, tightly wrapped.If your cheesecake is too hard to slice, just set it on the counter for a few minutes. You can store this in the freezer and it will last a long time (if you don't eat it all up in a few days like my family does) :)Featured Products: 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). I used a 7" springform cheesecake pan from Amazon (pictured below). If you use standard (larger) size pan, your cake will be flatter/shorter.Raw Cashews: click hereFood processor click hereOrganic Maple Syrup,Grade A Amber Color hereRecipe adapted from Pure2Raw