Here's a simple 7-step process to create a cheese-free cheesecake.

Crush the cookies into fine crumbs and mix with melted coconut oil or butter and sweetener. Press the mixture into the base of a springform pan and chill in the refrigerator.

Blend the silken tofu, soaked cashews, coconut milk, and sweetener until completely smooth and creamy.

Add vanilla extract and lemon juice to the blended mixture.

Add dissolved agar-agar or cornstarch to the filling to help it set.

Pour the filling over the chilled crust and smooth with a spatula.

Refrigerate the cheesecake for at least 4 hours or overnight, or freeze for a firmer texture.

Once set, remove the cheesecake from the pan, garnish with toppings, and serve.