NO-BAKE LEMON BAR CHEESECAKE

1. Soak the cashews overnight or flash-soak them for about 1-2 hours in hot water until soft.
2. Line a 9x9 square baking pan with parchment paper and set aside.
3. For the crust: In a high-speed blender or food processor, combine the dates, almonds, almond butter, vanilla extract, coconut oil, and salt. Blend or process on high until pulverized, scraping down the sides as needed.
4. Transfer the crust mixture to the lined baking pan. Pack the moldable, slightly sticky dough tightly and evenly into the pan.
5. For the filling: Combine the soaked cashews, maple syrup, lemon juice, coconut milk, vanilla, and salt in your high-speed blender. Blend on high until completely smooth. Adjust salt and lemon juice to taste.
6. Pour the filling over the crust and spread it evenly with a spatula. Tap the pan on the counter to settle the filling, then sprinkle with lemon zest.
7. Freeze for a minimum of 5 hours, until the cheesecake has fully hardened.
8. Remove from the freezer, slice, and serve. Store leftovers in the freezer at all times as they melt quickly.