Soak the dates and cashews in separate bowls filled filtered water for 2 hours before starting. Rinse and drain each and then it's time to make the cheesecakes

Place all the base ingredients into a blender and process for 2-4 minutes based on your blender. The base should be mixed and sticky to the touch.

Press the base mixture firmly into the base of a 8" springform pan. Pop it into the freezer to set while you make the filling.

Place the strawberries into the blender and process until smooth Next add the remaining filling ingredients except for the coconut oil and blend.

Once the mixture is smooth, turn the blender on its lowest setting, remove the lid and slowly add the melted coconut oil, while the blender is going. This creates a "silk blanket" and gives the filling a smoother texture.

Remove the cake pan from the fridge and pour the blender mixture over the base. Cover the cake with wrap and place in the freezer for 6-8 hours (i usually like to let it set overnight and decorate and serve the next day).

Remove the cake from the pan and set onto a nice plate. Arrange sliced strawberries and top with the lemon zest. I like to add edible flowers or grate dark chocolate on top too.