If not using a high-powered blender, place the cashews in a large bowl and cover with warm water. Set aside for at least 30 minutes to soak, but preferably 1 to 2 hours.
Line an 8 inch spring foam pan with plastic wrap, grease with cooking oil or coconut oil and set aside
For the Crust:
Place the pecans in the bowl of a food processor fitted with an "S" blade and process until the pecans are crumbly and resemble sand. Add in the remaining crust ingredients and process until it all comes together, scraping down the sides as necessary.
Transfer to the lined pan and press the crust evenly into the bottom. It's very sticky so it may help to have greased or wet hands.
Place in freezer for at least 10 minutes while you make the filling.
Filling:
Drain and rinse the cashews.
Place all of the filling ingredients into a high powdered blender and blend until smooth, scraping down the bowl as necessary. Taste and add additional honey or stevia as needed.
Pour into crust and tap on counter to release trapped air bubbles. Place in the freezer for 3 - 4 hours or until firm.
For the ganache:
Place the chocolate chips into a large bowl.
Bring the non-dairy milk to a boil over medium heat in a small saucepan.
Pour the non-dairy milk over the chocolate chips and stir until completely smooth, this takes several minutes.
Pour over the cheesecake. I like to use a spoon and drizzle some over the edge then fill in the top with the remaining chocolate. Place back in freezer for at least 30 minutes or until set
Set on counter 15 minutes before serving.
This can be stored in the freezer for a firmer texture or in the refrigerator for a creamier texture.
Notes
Nutritional Information calculated using SO Delicious Vanilla Yogurt.
DO NOT use roasted and salted cashews. This recipe only works well with RAW cashews.
To reduce the coconut taste, use refined coconut oil.
Store in the freezer for up to 2 weeks.
Set on counter for at least 15 minutes to soften before serving.
Taste and adjust the sweetness to your liking.
If using plain or unsweetened yogurt, you may need to add more sweetener.
If you do not have a high-powered blender, soak in hot water at least 1 hour before using.
I'd imagine maple syrup would work for vegans, but I haven't tried it myself.
To make a thick cheesecake instead of a tart, use a mini cheesecake pan.
To make this cheesecake raw, omit the ganache topping.