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Bake the crust in the preheated oven for about 10 minutes, or until it becomes slightly golden. Remove from the oven and set aside to cool.
Drain the soaked cashews and rinse them thoroughly.
In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup or agave nectar, lemon juice, melted coconut oil, and vanilla extract. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Pour the cashew filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
Tap the pan gently on the countertop to remove any air bubbles and smooth the surface of the cheesecake.
Place the cheesecake in the refrigerator and allow it to chill for at least 4-6 hours, or preferably overnight, to set.
Once the cheesecake has set, carefully remove the sides of the springform pan.
Prior to serving, you can decorate the top of the cheesecake with fresh berries or your choice of fruit, if desired.
Slice the cheesecake into individual servings and enjoy its creamy and velvety texture.
Nutrition Facts (per serving):
Serving size: 1 slice
Calories: 474
Total Fat: 37.9g
Saturated Fat: 13.7g
Carbohydrates: 30.7g
Sugar: 17.3g
Sodium: 153mg
Fiber: 4.7g
Protein: 10.1g
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