Add the cashews to a saucepan and cover with 1 inch water. Bring to a boil, reduce heat to medium, and simmer until softened, about 25 to 30 minutes. Once ready, drain and set aside (they can soak until you’re ready to blend).

Line a springform pan with parchment paper. Remove the pits from the dates. Add the pitted dates, walnuts, and salt to a food processor. Pulse until the mixture is well combined. Empty the walnut-date mixture into the springform pan and press to evenly coat the bottom. Let the walnut-date crust set in the freezer for 1 hour.

Combine the soaked cashews, coconut oil, coconut cream, maple syrup, vanilla extract, and the juice from the lemon in a blender. Blend until smooth.

Pour the blended cashew mixture into the walnut-date crust. Cover cashew cheesecake with plastic wrap and return to the freezer to set, at least 4 to 5 hours. Once cheesecake is firm to the touch, top with melted vegan chocolate, candied citrus, or garnish with fresh fruit. Slice and enjoy!