This creamy, no-bake cheesecake gets its silky texture from a blend of soaked cashews and full-fat coconut milk, sweetened with honey and maple syrup and brightened with a hit of fresh lemon juice. The crust is a simple press of raw almonds and Medjool dates, giving it a chewy, naturally sweet base that holds together beautifully once frozen. Fresh strawberries cooked down with a touch of honey and lemon make a glossy, jammy topping that spoons over the set filling in vivid contrast to the pale, creamy layer beneath. Everything sets up in the freezer rather than the oven, so the texture stays dense, rich, and scoopable straight through to the center. It's an easy make-ahead dessert to have on hand, and it's a great pick for a dairy free spread since every layer is built from nuts, fruit, and natural sweeteners rather than anything you'd need to second-guess.
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Line the bottom of a 9-inch springform pan with a round of parchment paper. Place the almonds in a food processor and pulse 8–10 times until coarsely chopped — pieces should be roughly pea-sized, not a fine powder.
Add the pitted dates and 1/4 tsp sea salt to the food processor with the almonds. Process continuously for 30–45 seconds until the mixture clumps together and holds its shape when pressed between two fingers. If it crumbles, process for another 10 seconds.
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