Preheat the oven to 180°C (350°F). Line the bottom and sides of a spring-form or loose-bottom cake tin (I used a 20cm or 8-inch cake tin).
To make the crust: In a large bowl combine all the crust ingredients until well combined and sticky. The mixture should stick together when pinched between two fingers. If the mixture is still a bit dry, add some extra liquid sweetener or water and mix until the ingredients come together. Firmly press the mixture into the bottom and sides of the lined cake tin.
To make the filling: Add all ingredients to a blender and blend until there are no lumps. Pour the cheesecake filling into the crust.
Bake the cheesecake for 45-55 minutes, just before the filling sets. If the crust is browning too quickly, cover the cheesecake with a metal tray. The cheesecake is ready when the filling is no longer liquid and the filling still 'jiggles' in the middle. Allow the cheesecake to cool in the oven for at least 1 hour.
Remove the cheesecake from the oven. Let it come to room temperature, cover it and set it aside in the fridge overnight to chill.
The next day, prepare the topping: Add all ingredients to a small saucepan and mix until combined. Bring the saucepan to medium heat and mix until thickened. Remove from the heat and allow it to cool.
Remove the cheesecake from its tin. Pour and spread the berry topping on top and serve as desired.
The cheesecake can be kept in an airtight container at room temperature for 1 day or in the fridge for up to 5 days.
* The cashews do not need to be soaked beforehand as there is enough liquid in the recipe to help blend the cashews.
** Do not omit the lemon, vanilla and salt as these help the filling taste like a cheesecake.