This creamy, cold-set cheesecake starts with a naturally sweet crust of raw almonds, pecans, and dates, pulsed until sticky and pressable, then packed firmly into a springform pan. The filling is where things get luxurious: soaked cashews blend with full-fat coconut milk, melted coconut oil, maple syrup, and a bright hit of fresh lemon juice until completely smooth and pourable, no cracks or grainy bits in sight. A slow chill in the fridge sets everything into a dense, velvety slice that holds its shape beautifully once released from the pan. Fresh berries on top add color and a juicy contrast to the rich, tangy filling. Every component here — nuts, dates, coconut, maple, citrus — lines up cleanly with a plant-based way of eating, making this a genuinely solid choice for a vegan dessert table. It's the kind of make-ahead treat you can slice with confidence, no matter who's at the table.
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Soak the cashews: place the raw cashews in a large bowl, cover with cold water by at least 2 inches, and soak for 4–6 hours at room temperature. Drain and rinse well under cold running water. Set aside.
Line the bottom of a 9-inch springform pan with a round of parchment paper. Lightly grease the sides with a small amount of coconut oil.
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