Start by preparing your crust: place the nut or graham cracker crumbs into your springform pan, pressing them down firmly with the back of a spoon to create a compact base. Chill the crust while you prepare the filling.
Drain the soaked cashews and add them to your blender along with coconut cream, lemon juice, maple syrup, vanilla extract, and a pinch of salt.
Blend everything on high speed for about 2-3 minutes, stopping to scrape down the sides as needed. Continue blending until the mixture is completely smooth, silky, and free of lumps. The sound should be creamy and slightly thick.
Pour the smooth filling over the chilled crust, using a spatula to spread it evenly and create a flat surface. Lightly tap the pan on the counter to release any air bubbles and settle the filling.
Cover the pan loosely with plastic wrap and place it in the refrigerator. Chill for at least 4 hours or overnight until the filling is firm and set.
Once chilled, run a warm knife gently around the edges of the cheesecake to loosen it from the sides of the pan. Carefully remove the springform ring.
Slice the cheesecake with a warm knife, wiping it clean between cuts for neat slices. Serve as is or garnish with fresh berries or coconut flakes for an extra touch of flavor and color.
