Prepare your crust of choice into an 8 inch springform pan. If leaving the cheesecake crustless, grease an 8-inch pan and set aside.
In a small saucepan, combine your coconut milk with sugar and heat until the sugar has dissolved. Remove and set aside to cool slightly.
In a high-speed blender or food processor, add your soaked cashews, coconut oil, cooled milk/sugar mixture, and vanilla extract, until smooth. Add your cream cheese and blend until combined.
Pour the mixture over the crust and freeze for at least 3 hours, or overnight.
Remove from the freezer and assemble the cheesecake by removing it from the springform pan. Top with extra whipped cream and slice into pieces.
* You can use a store-bought crust or make a simple shortbread crust.** To soak cashews, place raw cashews in a bowl and cover with water for at least 6 hours. For a quicker method, top cashews with boiling water and let sit for 2 hours. *** Monk fruit sweetener or erythritol. TO STORE: No bake cheesecakes must always be stored in the refrigerator in either a sealable container or covered. It will keep well for up to 1 week.TO FREEZE: Place slices of the cheesecake in a shallow sealable container, and store in the freezer for up to 6 months.