1. *If you are pressed for time, you can soak the cashews in boiling hot water for 1 hour instead.

CRUST:

1. In a food processor, combine together the dried dates, nuts, and salt. Pulse until coarsely ground and mixture holds together when pressed. Press into the bottom of a 9-inch springform pan. This mixture is pretty fool-proof so if your mixture is too sticky blend in a few more nuts, if it’s not sticky enough, blend in more dates.

CHEESECAKE:

1. Drain soaked cashews and rinse with clean water. Into a clean food processor, add drained cashews, 1/2 cup milk, maple syrup, coconut oil, cider vinegar, lemon juice, and vanilla. Blend together until smooth. Add the extra 1/4 cup milk if your mixture is too thick to blend. If you’re going to add cinnamon, add a little at a time and taste after each addition until you are happy with the flavor.
2. Pour the creamy filling into the springform pan and spread evenly over the crust. Top with sliced figs, cover the pan with foil and put into the freezer for several hours to overnight.
3. To serve, carefully remove from the springform pan while frozen and place onto your serving plate. Let sit at room temperature for 10-15 minutes before cutting. If cheesecake is still firm, it’s easier to cut. Run a knife under hot water and dry to help cut through the cold cake. Continue to let cheesecake soften for another 10 or 15 minutes before serving. Store any leftovers in an airtight container in the freezer.