Add the pecans and pitted dates to a blender or food processor and blend until ingredients are fully combined and form a crumb-like texture.

Tightly press the mixture into a 9x9 baking dish lined with parchment paper. Set aside and prepare the Cheesecake Filling.

Add the soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla to a blender or food processor. Blend until the mixture is fully combined and smooth, scraping down the sides as needed. This may take up to 5 minutes depending on your blender.

Pour the mixture over the prepared base. Place in the fridge while you prepare the Strawberry Sauce.

Add fresh or thawed frozen strawberries to a blender along with the maple syrup. Blend until smooth.

Add the blended strawberries to a small saucepan. Bring the sauce to a light boil and then reduce the heat to medium-low and simmer until the sauce has reduced slightly, about 5-10 minutes.

Pour the sauce over your prepared cheesecake and swirl into the mixture with a toothpick or knife.

Place the cheesecake into the fridge to firm for at least 2 hours, or overnight.

Slice into 36 squares. Store the sliced squares in the fridge or freezer. Let thaw before serving.