To prepare cashews for cheesecake filling: Bring a small pot of water to a boil, add 3/4 cup cashews, and continue to boil for 10 minutes. Alternatively, add cashews to a large bowl and cover with water, and leave on the counter to soak at least 2 hours or overnight. When cashews are ready, drain and rinse. Set aside.

For the crust: Add 1 cup cashews (not the soaked cashews) to a food processor or blender. Pulse for 10-20 seconds or until it resembles a crumb texture. Add in shredded coconut and pulse for about 10 seconds to slightly break it down. Transfer mixture to a medium mixing bowl. Add in melted coconut oil, agave, and salt. Stir until well combined. Line a muffin pan with 8 liners, or use a silicone muffin pan. Divide the crust mixture into 8 of the muffin cavities and press down firmly.

For the cheesecake filling: Add soaked/boiled cashews, coconut cream, agave, melted coconut oil, lime zest and juice, vanilla, salt, and turmeric to a food processor or blender (a blender will result in a smoother texture). Blend for 1-2 minutes or until very smooth. Divide mixture over crust and spread evenly. Refrigerate at least 3-4 hours or until firm.

Carefully remove from muffin pan and liners if using. Top with coconut whipped cream and lime wedges or zest if desired. Enjoy!