Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour and chickpea flour until well blended. Press the mixture firmly into the base of a tart pan, creating an even layer. Bake for 10–12 minutes, or until the crust is lightly golden and fragrant. Once out of the oven, allow the crust to cool slightly while you prepare the filling.

In a high-speed blender, combine the soaked cashews, silken tofu, vegan creme fraiche, and a blend of spices including ginger, cinnamon, cloves, nutmeg, and allspice. Blend on high until the mixture is completely smooth, scraping down the sides as needed.

Pour the blended filling into the cooled almond chickpea crust, using a spatula to spread it evenly. Smooth the top for a beautiful finish, ensuring that the filling covers the crust completely.

Place the assembled cheesecake in the preheated oven and bake for 50–60 minutes. The edges should look set while the center might still have a slight jiggle; this is normal as it will firm up while cooling.

Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Afterwards, transfer the cheesecake to a wire rack to cool completely before refrigerating it for at least 4 hours or overnight.