Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely covered. Soak overnight (at least 8 hours).

Add the ingredients for the cheesecake crust to a food processor and process until completely combined and the nuts are chopped into tiny pieces. You may need to add 1 to 3 additional tablespoons of coconut oil depending on the consistency of the crust - you want it to press together easily like a dough but not be overly oily.

Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to it. Use your hands to press the crust mixture into the bottom of the pan, creating an even layer.

Drain and rinse the cashews then transfer them to a high-powered blender (they can be moist - they don’t need to be completely dry). Add the rest of the ingredients for the filling to the blender and blend until completely smooth.

Pour the cheesecake filling over the crust and smooth into an even layer. Transfer the cheesecake to your freezer and freeze at least 2 hours, until completely set up.

When you’re ready to serve the cheesecake, allow it to thaw a few minutes (up to 20 minutes if the cheesecake has been frozen for a long time), then slice using a sharp knife and serve.