Mix pineapple juice and coconut sugar together in a large saucepan over medium-high heat. Cook, while stirring occasionally, until it becomes close to a honey-like texture, about 15-20 minutes. Let cool and then transfer to a glass jar and store in the refrigerator. It will become thicker after sitting/cooling for awhile.

Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 8 hours). Drain and rinse.

Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.

Transfer the crust mixture to a 10-inch spring-form pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.

Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.

Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, at least another hour.

Before serving (after cheesecake has firmed up), top with sliced figs and drizzle with more honey. Enjoy! Store leftover covered in the refrigerator for up to a week.