To make the filling, drain your soaked cashews and add them into the blender, followed by the lemon juice, melted coconut oil, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.
Blend together until very smooth. The smoother this mixture is, the creamier your cheesecake will be. Now, pour the filling evenly into the loaf pan over the pecan crust.
Place the pan tin into the freezer and freeze for 2-3 hours to allow the mixture to set.
When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then slice into long triangle slices. You may need to allow it to set at room temperature for 5 minutes to thaw.
To make the cherry topping, combine frozen sweet cherries, water, pure maple syrup, and lemon juice in a saucepan over medium-high heat, stirring often, until cherries release their juices and mixture reduces some, about 12-15 minutes..
Add the arrowroot starch and whisk until smooth.