This no-bake beauty starts with a naturally sweet crust of ground almonds and Medjool dates, pressed firm and chilled while you build the filling. Soaked cashews blend with full-fat coconut milk, maple syrup, and a bright hit of lemon juice into a filling so smooth it rivals traditional cheesecake in texture and richness. Once set, the top gets a glossy layer of fresh strawberries cooked down with maple syrup and lemon, thickened with agar-agar instead of gelatin for a clean-set shine you can slice cleanly. Every component here, from the nutty crust to the tangy cashew center to the fruit-forward topping, is built from plant-based staples, making this a natural fit for a vegetarian table. It's an easy make-ahead dessert that looks like it took far more effort than it did, and it slices beautifully for any gathering where you want something bright, creamy, and crowd-pleasing.
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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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