Add the pecans, dates and salt to a food processor or high-powered blender and blend until it comes together into a sticky dough, with small pecan bits remaining, about 1 full minute.

Press the pecan date mixture evenly along the bottom of the the pan size of your choice. Set aside.

To make the cheesecake, in a high-powered blender, combine all of the ingredients and blend for about 3 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Taste the mixture and adjust the sweetness or tartness if needed.

Pour the filling over the crust and s with a rubber spatula. Tap the pan hard against the counter to release any air bubbles.

Place it in the freezer to set for 2-3 hours or until completely firm before serving.