Line a small (7") springform pan with parchment paper.
Pulse together all ingredients in a food processor until finely ground. Add a splash of water at the end if it needs help coming together.
Press crust firmly into the pan. Set aside. Rinse food processor.
To make the cheesecake filling:
Soak almonds and cashews for a minimum of 2 hours in hot water (bring a pot of water to a boil then pour it over nuts in a large glass bowl or jar). Drain, rinse and shake dry.
Add nuts to a food processor and blend for several minutes until completely broken down. Scrape down the sides and add the remaining base ingredients.
Scoop out & reserve 1 ¼ cups filling for the lemon layer.
To make the lime layer:
Add lime juice, zest and spinach and blend smooth. Taste and adjust with more stevia or zest (or lime essential oil) if desired.
Spread over crust. (I left mine wavy instead of flat). Freeze while you prepare the lemon layer.
To make the lemon layer:
Rinse food processor and add in the reserved cheesecake filling along with the lemon juice, zest and turmeric. Blend smooth. Taste and adjust with more stevia or zest (or lemon extract or essential oil) if desired.
Spread lemon layer on top of the lime layer. Swirl gently with a knife, if you like.
Wrap pan with foil and freeze until solid (several hours or overnight), Remove from springform and refrigerate until ready to serve.
Just before serving, drizzle with melted coconut butter and sliced fruit. ENJOY.
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). What I used:7” Springform Pan here: https://amzn.to/2K2LsepRaw Cashews here: https://amzn.to/2vmQjopFood processor here: https://amzn.to/2vkjo3QPure stevia powder here: https://amzn.to/2HEtHlBBlanched almond slivers and dry roasted almonds from ALDI.Coconut butter drizzle -- Glow ButterTo store: Keep refrigerated for about 1 week, or frozen for 1 month, tightly wrapped in an airtight container.Sweetener Swap: For non low-carb, you can sub the stevia for maple syrup. Use 1 Tbs for the crust and replace ½ cup coconut milk with ½ cup maple syrup in the filling. Always taste and adjust to preferred sweetness.Nutrition Stats via MyFitnessPal: 388 Cal, 37g Fat, 9 g Carbs - 4g Fiber = 5g NET CARBS, 7 g Protein per slice based on 10 slices