Line a 9x5 inch loaf pan with parchment paper and spray (or rub) the sides not covered with oil. Make sure to leave enough parchment paper sticking out on each end to be able to grab and lift out the cheesecake later.

Put the first three ingredients in the food processor and pulse until a dough can be formed. If too dry add more dates and if too moist add more almonds. Press the dough into the bottom of your loaf pan to create a crust. Place in refrigerator.

Set aside the lemon zest, and place all other remaining ingredients to your high-speed blender. If you do not have a high-speed blender, so long as you've soaked the cashews overnight, a regular blender, or even your food processor should work. Blend until completely smooth, scraping down sides as needed.

Remove your crust from the refrigerator and pour the cheesecake mixture on top. Smooth top with a silicone spatula to make as flat and even as possible. Sprinkle with lemon zest. Place in freezer for about 3 hours, or until firm.

Pull cheesecake from freezer and let sit at room temperature until you are able to easily remove from loaf pan by lifting up the sides of the parchment paper, about 1 hour. Using a sharp knife, slice into 6 bars. Now place back into refrigerator (I'd put them on a plate or in a larger container pan at this point), and allow to continue defrosting, if needed. If in a hurry you can leave them at room temperature, but if left for too long they with get too soft, so keep an eye on them. They're now ready to enjoy!