Place cashews and water in a small bowl; cover and refrigerate overnight. Drain.

Place drained cashews, tofu, lime juice, maple syrup, extract, and lime peel in blender; pulse until blended, scraping down the sides with a spatula as needed.

With blender running, add oil; blend until well mixed.

Divide tofu mixture evenly between Mason jars; chill for 2 to 3 hours. Serve cold.

Tip: If you don’t have Mason jars, you can use any small glasses, or you can make this cheesecake in a casserole dish or pie pan.