• Place 4 cups raw cashews in a large bowl and cover with water. Soak at least 4 hours, preferably overnight. Divide the cashews in thirds (you should have about 4.5 cups soaked cashews). I like to put them in three separate bowls.

Prepare the Crust:

• Add all ingredients for the crust to a food processor and process until well combined. You will need to stop the food processor a few times to scrape the sides to help it process.
• Line an 8” x 8” cake pan with parchment paper. Transfer the crust mixed to the parchment-lined pan, and press the mixture firmly into the pan, creating an even crust layer.

Cherry Layer:

• Add a third of the soaked cashews to a high-powered blender, along with the remaining ingredients for the cherry cheesecake layer. Blend until completely smooth (note: this may take some time. You can add some additional full-fat canned milk to help the mixture blend if necessary).
• Pour the cherry cheesecake layer mixture into the pan on top of the crust. Smooth into an even layer, then transfer the pan to the freezer and freeze at least 1 hour.

Blueberry Layer:

• Add 1/3 of the soaked cashews to a high-powered blender along with the remaining ingredients for the blueberry layer. Blend until completely smooth. Remove the pan from the freezer and pour the blueberry layer over the cherry layer. Smooth until even. Place pan back into freezer and freeze at least 1 hour more.

White Layer:

• Add the remaining cashews to a high-powered blender along with the remaining ingredients for the white layer. Blend until completely smooth, adding some full-fat canned coconut milk to help blend if necessary. Remove cheesecake from the freezer and spread the white layer on top into an even layer. Freeze another 1 to 2 hours, until completely set up.
• When ready to serve, thaw the cheesecake (either in the refrigerator or on the counter top) and slice into bars.