Line an 8-inch round cake pan with parchment paper.
Prepare the crust. Add the dates, almonds, coconut, maple syrup, and salt to a high speed blender or food processor and pulse until it begins to clump. Pour the filling into the prepared baking pan and use your fingertips to press down the crust into an even layer. Use a small glass to roll it smooth, if desired. Chill crust while you prepare the filling.
Drain and rinse the soaked coconut flakes and cashews and add them to the blender with maple syrup, ground chia seeds, ginger, turmeric, vanilla, lemon zest, cinnamon, salt, and pepper.
With the blender on low, slowly add the cool water, increasing the speed as you pour. Blend on high for 2 minutes, scraping down the sides as needed, until the filling is velvety smooth.
Pour in the coconut oil and blend on low just to combine. Pour the filling over the chilled crust, smoothing out the top as needed.
Refrigerate for at least 4 hours, until firm.
Optional: dust top with a 50/50 mix of ginger and turmeric.
Once the cheesecake has chilled, slice it into 10-12 slices and serve topped with whipped coconut cream and puffed quinoa crumble, if desired.
Whipped Coconut Cream
Without tilting, open the can and spoon just the thick cream off the top into the bowl of a stand mixer fitted with the whisk attachment (or into a mixing bowl to whip with a hand mixer).
Whip on medium speed for 1 minute. Add the powdered sugar and vanilla and continue whisking on high speed until soft peaks form. Chill until ready to use.
Notes
If you can't find coconut cream (I use either Thai Kitchen Coconut Cream or Native Forest), you can use the thick cream off the top of a can of full-fat coconut milk. If you don't have time to chill the coconut cream, you can also substitute ¾ cup heavy whipping cream.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.