This no-bake beauty layers a date-and-almond crust with a silky cashew filling blended until it's thick, creamy, and completely smooth. Full-fat coconut milk and melted coconut oil give the center that rich, cheesecake-like body, while lemon juice and vanilla keep it bright instead of overly sweet. A glossy strawberry topping, thickened naturally with agar-agar, adds a fresh, jammy finish that sets up beautifully once chilled. Every component is built from nuts, fruit, and pantry staples, so it's a genuinely satisfying dessert to add to a dairy free rotation. Slice it cold, straight from the fridge, for the cleanest cuts and the creamiest bite.
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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. Add the pitted dates and 1/4 tsp salt, then process continuously until the mixture clumps together and holds its shape when pressed between your fingers, about 1–2 minutes.
Transfer the crust mixture to the prepared pan and press it firmly and evenly across the bottom using the flat bottom of a measuring cup or glass, building it up slightly at the edges. Place the pan in the freezer while you prepare the filling.
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