Grease three 4” cake pans with coconut oil or nonstick spray, then divide the crust mixture between them, using a rubber spatula or your hands to press it down. Transfer the pans to your freezer while you make the filling.

For the filling: if you haven’t already soaked the cashews, you can boil them instead (I tend to go this route because I never remember to soak them ahead of time). Add the cashews to a small saucepan, then cover them with water and bring to a boil, Reduce heat to a simmer and simmer for 10-15 minutes, then drain the water.

Measure out 2 cups of soaked/boiled cashews and transfer them to a high-power blender. Add all of the remaining filling ingredients to the blender, then blend for 1 minute. After a minute is up, scrape down the sides, then blend again for 30-60 seconds. The texture of the filling should resemble soft serve ice cream.

Remove the cake pans from the freezer, then divide the filling mixture amongst them, again using a rubber spatula to smooth out the tops.

Place the cheesecakes back into the freezer for 2-3 hours, or until they’ve solidified.

Before serving, make the ganache: Add the chopped chocolate to a medium bowl and set aside.

Pour the milk into a small saucepan and heat over medium-low heat. As soon as the edges start to bubble, pour the milk over the chopped chocolate and allow the mixture to sit for about 5 minutes. Then, add in the vanilla and stir everything together. The warm milk should melt the chocolate and create a nice, thick texture. If there are still chunks of chocolate, heat in the microwave for 15-20 seconds.

Before serving, drizzle some of the ganache over each cheesecake, using the back of a spoon to smooth it out.

Optional: add vegan-friendly marshmallows on top of each cheesecake. Enjoy!