Start by soaking your pitted dates in warm water for 10 minutes to soften them—this makes them blend smoothly into the crust and creates a natural binder. While the dates soak, add the walnuts, almonds, maple syrup, salt, and cinnamon to a food processor. Once the dates are soft, drain them well and add to the processor. Pulse everything together until the mixture is evenly combined with a sand-like texture that holds together when squeezed. This should take about 1-2 minutes of pulsing.

Grease an 8-inch springform pan or pie pan lightly with oil or cooking spray. Transfer the nut mixture from Step 1 into the prepared pan and press it firmly and evenly across the bottom, creating an even layer about 1/4-inch thick. Use the bottom of a measuring cup or your fingers to pack it down well so it holds together. Place the pan in the freezer while you prepare the filling—at least 15 minutes is ideal.

Make sure your cashews have been soaked in water for at least 4 hours (or overnight)—this is essential for achieving that silky smooth texture. Drain the soaked cashews completely and add them to your food processor along with the cottage cheese, oat milk, lemon juice, maple syrup, vanilla, and salt. Blend for about 1 minute, stopping to scrape down the sides as needed. I like to blend until it's completely smooth and creamy with no grainy texture—this usually takes a full minute of continuous blending. If the filling seems too thick, add a splash more oat milk and blend again.

Remove the chilled crust from the freezer and pour the smooth cashew filling from Step 3 evenly over it. Use a spatula to spread it level, ensuring it covers the entire crust. Place the cheesecake back in the freezer and let it freeze for at least 4 hours, or until firm enough to slice cleanly. For best results, freeze overnight.

Remove the cheesecake from the freezer and let it sit at room temperature for 5-10 minutes before cutting. This brief temper makes slicing much easier and ensures each slice has a creamy, custard-like texture rather than being rock-hard. Use a warm, wet knife (wiping it between each cut) for the cleanest slices.