Preheat oven to 350 degrees. Cream butter and sugar together.
In a separate bowl, combine all of the dry crust ingredients.
Beat the egg white separately until stiff peaks form.
To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.
Once everything is combined, gently fold in the egg white.
Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.
Set aside to cool.
For the filling:
To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract – you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency.
*I use a Vitamix 5300.
Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn’t feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.
Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust.
*if desired, you can add sprinkles to the mixture at this point.
Freeze cheesecake for 2-3 hours or overnight before serving.
Enjoy!