This no-bake cheesecake builds its base from a naturally sweet almond-date crust, pressed firm and chilled while a soaked cashew filling comes together in the blender. That filling — blended with coconut milk, maple syrup, and a bright hit of lemon juice — whips up into a completely smooth, thick, creamy layer with none of the fuss of a traditional baked cheesecake. Agar-agar does the thickening work for the glossy strawberry topping, letting fresh strawberries cook down into a jammy, ruby-red glaze that sets beautifully over the chilled filling. Every component here, from crust to filling to topping, is plant-based by nature, which makes this a genuinely solid pick for an egg free dessert table. The texture is dense and velvety, the flavor is bright and fruit-forward, and the whole thing slices cleanly once it's had time to firm up in the freezer and fridge. It's the kind of make-ahead showstopper you can serve with total confidence.
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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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