A raw, no-bake cheesecake built entirely on blended cashews and coconut milk sounds indulgent enough to fool anyone who tries it. The crust comes together from almonds and sticky Medjool dates, pressed firm and chilled until it holds its shape, while the filling gets blitzed with coconut oil, maple syrup, and a bright hit of fresh lemon juice until it's silky and pourable. A slow chill in the fridge sets everything into a dense, creamy slice that cuts clean and holds its structure on the plate. Finished with a scatter of fresh berries, it has all the richness and tang of a classic cheesecake without a single animal-derived ingredient anywhere in the mix. It's an easy make-ahead dessert to keep on hand for a vegan spread, and it slices beautifully straight from the springform pan.
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Place the raw cashews for the filling in a bowl and cover with cold water. Soak for at least 4 hours or overnight, then drain and rinse thoroughly.
Line the bottom of a 9-inch springform pan with a round of parchment paper. In a food processor, combine the almonds, pitted dates, and 1/4 tsp salt. Pulse until the mixture resembles coarse, sticky crumbs that hold together when pressed between your fingers, about 30–40 pulses.
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