Soak cashews overnight or for at least 4 hours.
Line a 20cm spring form cake tin with baking paper. To make the crust add nuts and coconut to a food processor and blend to a fine crumb. Add dates and blend till well combined. Press the crust mix into the cake tin and put in the freezer.
To make the filling drain cashews and add to a blender with coconut cream, berries, coconut nectar, lime juice and zest, coconut oil, coconut butter and Glow powder. Blend until smooth and creamy and pour into cake tin and leave to set in the freezer for a couple of hours.
Allow the cheesecake to set in the freezer overnight or until set. To serve take the cheesecake out of the freezer and allow to sit for 20-30 minutes before slicing. You can store the remaining cheesecake in the fridge or freezer.