This creamy no-bake cheesecake gets its silky texture entirely from blended soaked cashews, full-fat coconut milk, and melted coconut oil, sweetened naturally with honey and maple syrup and brightened with fresh lemon juice. The base is a press-in crust of coarsely ground almonds and sticky Medjool dates, giving a chewy, naturally sweet foundation without any baking required. A quick-cooked strawberry topping — just berries, honey, and lemon juice simmered until glossy — spoons over the set filling for a fresh, jammy finish, and extra sliced strawberries on top make it look as good as it tastes. Everything comes together in a food processor and blender, then firms up in the freezer, so there's no oven and no fuss involved. It's a rich, tangy-sweet dessert that slices clean and holds its shape beautifully, and it fits right into a vegetarian spread for any occasion.
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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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