First, add cashews to a small bowl of hot water. Soak for at least 2 hours.

Once cashews are almost done soaking, make bottom crust. Grease an 8 inch cheesecake pan with coconut oil spray.

Add crust ingredients to a blender. Blend until nuts are ground up and mixture is sticky.

Press crust mixture into the bottom of greased cheesecake pan. Press into one even layer and set aside.

Then, make cheesecake filling. Drain, rinse and pat dry cashews.

Add all cheesecake filling ingredients to a clean blender. Blend until smooth and creamy. Stop and scrape down the sides of the blender if needed.

Pour mixture down into pan on top of crust.

Place pan in freezer. Freeze for at least 3 hours until firm.

Then, remove from freezer. Carefully slice into pieces. Top with coconut whipped cream if desired.