Step 1

Spray an 8-inch springform pan with nonstick spray along the bottom and sides; set aside.

Step 2

Add the walnuts and almonds to a food processor and pulse for 20 seconds. Then, add the dates and pulse for 20 seconds before finally adding in the maple syrup and salt and pulsing until everything is combined.

Step 3

Add the crust ingredients to the springform pan and press into an even layer. Place the pan in the freezer while you make the filling.

Step 4

In a high-speed blender, blend the cottage cheese, cashews, milk, lemon juice, maple syrup, vanilla, and salt together for 1 minute until smooth. The mixture should be thick but smooth; you may need to stop the blender and scrape down the sides once or twice.

Step 5

Add the cheesecake filling to the springform pan with the crust and smooth out the filling into an even layer. Place the cheesecake into the freezer for at least 4 hours.

Step 6

Before serving, remove cheesecake from the freezer and wait 5-10 minutes before cutting. Enjoy!