• Make sure you plan ahead for this one! Soak your cashews overnight in water. You can leave them at room temperature or in the fridge. I find that soaking them at room temperature gets them even softer than soaking them in the fridge.
• You will see that you need cold coconut milk for the whip but room temperature coconut milk for the filling. Scrape the hard portion off the can of coconut milk and place it back in the fridge while you prepare the cheesecake. Warm up the milk quicker by microwaving it for ~30 seconds. Cold milk will cause your coconut oil to harden before it is completely blended into the cheesecake. Depending on your food processor, you could end up with little chunks of coconut oil.

For the crust:

• Add all the ingredients for the crust to your food processor. Pulse until the mixture resembles coarse crumbs. If you like a heartier crust, don't pulse it as long, so that the mixture is chunkier.
• Press the crust evenly into the bottom of your spring form pan. Set this aside while you prepare the filling. Rinse your food processor before making the filling.

For the filling:

• Drain the water off your soaked cashews. Add them to the rinsed out food processor along with all the other ingredients except the strawberries & beet root powder.
• NOTE: if you want the entire layer to be strawberry, just blend everything together at once including the strawberries & beet root powder.
• Puree your mixture until it is smooth and creamy. Pour ¾ over the top of the crust and spread it around evenly.
• Add the strawberries and beet root powder to the remaining ¼ cashew filling. Food process until it is totally combined.
• Pour the strawberry mixture carefully across the top and spread it around evenly.
• Cover the cheesecake with a lid or wrap and freeze at lease 2 hours.

Serving:

• Make sure to thaw 10-15 minutes before serving it. The longer you thaw it, the creamier it will be. But keep in mind that the longer you thaw it, the less it will hold its shape!
• Run a knife along the outside of the spring form pan before opening it to keep the cheesecake intact.
• Top with fresh coconut whipped cream and strawberries.
• Enjoy!
• I cut mine all up into 8 pieces and then store them in separate containers in the freezer for about a month (or until I eat them... which is usually much less time!)