This dreamy, no-bake cheesecake starts with a press-in crust of almonds and sticky Medjool dates, packed with just enough salt to keep things balanced. The filling is pure blended cashews swirled with full-fat coconut milk, melted coconut oil, maple syrup, lemon juice, and vanilla until it's silky and completely smooth — no baking, no cracks, just a chill in the freezer until it sets firm. Fresh strawberries get gently simmered down with a touch of lemon juice into a glossy, jammy topping that spoons beautifully over the chilled slice. A scattering of thinly sliced berries on top makes it look as good as it tastes. Rich, tangy, and naturally sweet, this is a stunning make-ahead dessert that fits neatly into a vegan spread. Slice it cold straight from the freezer for the cleanest cuts, and let leftovers sit a few minutes at room temp before serving again.
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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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