Begin by soaking the raw cashews in a large bowl of water overnight or for at least 4 hours until they become soft. This step ensures a creamy texture for the filling.

In a food processor, combine the Sol-Ti Coconut Cashew SuperMix, pitted Medjool Dates, and the zest of Key Limes. Process the ingredients until the mixture starts to stick together, creating a cohesive crust.

Line the base of an 8-inch round springform pan with parchment paper or lightly coat it with coconut oil to prevent sticking. Press the crust mixture evenly into the bottom of the pan, creating a firm and even crust layer.

In a high-speed blender, combine soaked raw cashews (drained), Coconut Cream, Coconut Oil, Key Lime Juice, Key Lime Zest, and Maple Syrup. Blend on high until the mixture becomes silky smooth, typically around 1 minute.

Pour the zesty lime filling over the prepared crust in the springform pan, ensuring an even distribution. Place the cheesecake in the fridge to set for approximately 4 hours or until firm. For a more solid texture, you can leave it to set overnight.

Before serving, slice the remaining limes into thin slices. Decorate the top of the cheesecake with the lime slices for a visually appealing presentation.

Once set, remove the cheesecake from the fridge. Gently release it from the springform pan, slice it into portions, and serve chilled. Each bite will be a harmonious blend of tropical flavors and creamy goodness.

Store any leftover cheesecake in the freezer, allowing it to thaw slightly before serving to achieve the desired creamy texture.