Soak the raw cashews overnight in filtered water in a jar.
Place the crust ingredients (grain-free granola and coconut oil) in a food processor and mix until crumbly.
Line an 8x8 glass baking dish with parchment paper. Hint: Spray the glass dish with cooking spray first and this helps the parchment to stick to the bottom.
Pour the crust into the pan and spread it to out to cover the bottom of the dish.
Place the crust in the freezer while making the filling.
In the morning, strain and rinse the nuts.
Place the cashews along with the rest of the filling ingredients in a Vitamix (or a high powered blender) and mix until smooth.
Pour the filling over the crust and spread it out evenly.
Freeze for about 2 hours.
When it is ready, take the cheesecake out of the freezer and let rest 5 minutes before serving!
Make sure to soak your cashews overnight the day before you want to make the recipe! You can choose to make the crust the night before too if you want but it is not necessary.