Start by lining your springform pan with parchment paper to prevent sticking. In a food processor, pulse the dates, toasted walnuts, and a pinch of sea salt until the mixture is crumbly but sticky when pressed together.
Press this crumbly mixture evenly into the bottom of your prepared pan, using the back of a spatula or your fingers to compact it firmly. Place in the fridge to chill while you prepare the filling.
Drain and rinse the soaked cashews well. In a high-speed blender, combine the cashews, melted coconut oil, fresh lemon juice, maple syrup, vanilla extract, and a pinch of sea salt.
Blend on high for 2-3 minutes, stopping occasionally to scrape down the sides, until the mixture is completely smooth, velvety, and bright lemon in scent. The texture should be glossy and free of graininess.
Pour the creamy filling over the chilled crust, using a spatula to spread it evenly across the surface. Gently tap the pan on the counter to eliminate any air bubbles and ensure the filling settles smoothly.
Cover the pan loosely with plastic wrap and place it in the fridge to set for at least 4 hours, or overnight if possible. The filling will firm up and develop a silky, sliceable texture.
When ready to serve, run a hot knife around the edges of the cheesecake to loosen it. Carefully remove the springform ring and transfer the cheesecake to a serving plate.
Garnish with fresh berries, lemon zest, or a drizzle of syrup if desired. Slice with a hot, sharp knife dipped in hot water for clean cuts. Enjoy this bright, creamy vegan treat!
