In a food processor mix dates, walnuts, and salt until ball forms.
Spread crust mixture into a pan and press down. My pan was 8 ½" wide and 1 ½" deep*. Place in the freezer for about 15 minutes.
Filling
Soak cashews for 4 hours. If you're in a hurry you can soak cashews in hot water for 15 minutes. Drain water.
Mix filling cashews, sweetened condensed coconut milk, lemon juice, vanilla extract, coconut oil, and salt in a high speed blender or food processor until smooth and creamy.
Pour filling into crust. Freeze for 3-4 hours to set. Store in fridge or freezer.
Notes
*If you have a springform pan, use that. You can line the pan with parchment paper if you like, but I found it unnecessary. I was able to lift up a slice of cheesecake without it sticking. If your pie pan is 8" wide but deeper than mine, that will work too. Just keep in mind that the cheesecake and crust will be slightly thicker. If you use a 9" wide pan the cheesecake and pie crust will be thinner. You could also add more dates and walnuts for a thicker crust.An 11.25-ounce can of Nature's Charm sweetened condensed coconut milk has 1 cup of Sweetened condensed coconut milk in it, so you'll use the whole can.If you use another brand or homemade, make sure to measure 1 cup.This dairy-free cheesecake recipe will last up to 5 days in an airtight container in the fridge.You can store this vegan cheesecake in the freezer. It will last several months. Place the whole cheesecake or individual slices in plastic wrap, then place them in a freezer-safe bag or container.