Every layer of this no-bake cheesecake is built from ingredients that were never a gluten concern in the first place. The crust comes together from raw almonds and sticky Medjool dates, pulsed until they clump into a press-in base with zero baking required. Soaked cashews blend with full-fat coconut milk, maple syrup, and a bright hit of lemon juice into a filling so smooth it sets up like classic cream cheese once it hits the freezer. On top, fresh strawberries get simmered down with maple syrup and agar-agar into a glossy, jammy layer that sets into clean, sliceable ribbons. The whole thing chills its way to done, no oven involved, which keeps things simple and low-risk. It's a genuinely solid pick for a gluten free dessert table, rich and tangy-sweet in every 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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