Dairy-free S'mores Cheesecake

Grease and line with parchment paper a 6-inch springform pan.

In a bowl, mix together the graham cracker crumbs, coconut sugar, cinnamon, and salt. Pour in the coconut oil and mix until it is well-combined. Add the crust mixture to the prepared pan and press down until the bottom of the pan is fully covered and the crust is firmly packed down.

Place the crust in the freezer to set while you make the cheesecake filling.

Add the cashews to a saucepan and cover with water. Bring the water to a boil and gently boil the cashews for 20 minutes to soften. Strain the softened cashews and rinse with cold water.

Add the cashews to a food processor or high powered blender. Add in the remaining cheesecake filling ingredients and blend until smooth, this will take 5-10 minutes.

Pour the cheesecake filling over the crust. Place the cheesecake back into the freezer to set, at least 4 hours.

For the ganache, add the LILY'S dark chocolate chips and coconut oil to a microwaveable bowl. On 50% power, in increments of 45 seconds, stirring after each increment, heat the chocolate until it is fully melted and smooth. Let cool slightly.

Pour the cooled chocolate ganache over the cheesecake, and using an offset spatula or knife, spread the chocolate ganache so it covers the top of the cheesecake.

Toast the marshmallows then place on top of cheesecake.

Before serving, allow the frozen cheesecake to sit out at room temperature for at least 30 minutes and then cut into slices and serve.