No-Bake Pumpkin Cheesecake Bars

Add some boiling water to the cashews and allow to soak for 1 hour. Layer an 8x8 baking dish with parchment paper.
Add all of the crust ingredients to a food processor and pulse until you have a sticky, crumbly texture. Transfer to the baking dish and press it into the bottom - wet your fingers if it is sticking to your hands.
Drain the cashews and add them to a blender with the rest of the filling ingredients. Blend on high until smooth and combined. Pour the filling over the crust and smooth out with a spatula. Place in the freezer until frozen through - minimum of 4 hours, but overnight is better.
Remove from the freezer and let it sit for 5 minutes. Grab the edges of the parchment paper and pull it out of the baking dish. Remove the parchment paper from the crust and place the cheesecake on a cutting board. Use a sharp knife to cut the cheesecake into squares.
Unless you are serving right away, place the squares on a baking sheet and place back in the freezer for 5 minutes. Transfer to a freezer safe container and keep frozen until ready to serve.
Serve with coconut whipped cream and more pumpkin pie spice.