Soak the cashews: Place cashews in a bowl, cover with hot water, and soak for 30–45 minutes. Drain and rinse well. For the creamiest texture, you can soak overnight in cool water.

Chill the coconut cream: Refrigerate the can for at least 4 hours (overnight is best). Scoop out the solid cream and leave most of the liquid behind for smoothies.

Prep your pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides with a touch of coconut oil to help with releasing later.

Make the crust: In a food processor, pulse almonds and shredded coconut until they resemble coarse crumbs. Add dates and a pinch of salt. Process until the mixture sticks together when pressed. If too dry, add 1–2 teaspoons of water.

Press the crust: Firmly press the crust mixture into the prepared pan in an even layer. Use the bottom of a flat glass to compact it well. Refrigerate while you make the filling.

Blend the filling: In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla, 1/4 teaspoon sea salt, the zest of 2 limes, and 1/2 cup fresh lime juice. Blend until completely smooth and glossy, scraping down the sides as needed.

Taste and adjust: Check sweetness and tang. Add a little more syrup for sweetness or a splash of lime juice for extra zing. The mixture should be pourable but thick.

Fill the pan: Pour the filling over the chilled crust. Smooth the top with a spatula. Tap the pan gently on the counter to pop any air bubbles.

Set the cheesecake: Cover and refrigerate for at least 6 hours, preferably overnight, until firm. For faster setting, freeze for 2–3 hours, then transfer to the fridge.

Garnish and serve: Run a warm knife around the edge, release the springform, and top with lime zest, toasted coconut flakes, or fresh berries. Slice with a sharp, warm knife, wiping between cuts for clean slices.