Grab an 8-inch spring form pan and line it with parchment paper. Make sure the parchment paper lays flat on the bottom of the pan.
Lightly roast the walnuts in a skillet to help release their aroma and flavor.
Add the pitted dates, lightly roasted walnuts, flax meal and a pinch of salt to a food processor. Pulse until well blended.
Pour the crust mixture in the bottom of the spring form pan, and gently press it down to form a crust. I used my hands, but you can use the back of a flat measuring cup too.
Freeze the crust for 45 minutes.
Next, you’ll prepare the filling:
Combine the rinsed, and drained raw cashews, 1 can coconut cream, maple syrup, lemon juice, vanilla flavor, and 1/3 cup coconut milk (thick white layer on the top) into a blender. Buzz together until creamy and smooth.
Pour the cheesecake filling on top of the frozen crust.
Cover with foil and freeze for an additional 4 hours.
Optional Strawberry Compote:
In a sauce pot combine 4 cups quartered strawberries, lemon juice, sugar, and water over medium heat. Stir until the strawberries break down and a syrup forms. Continue cooking until you reach your desired thickness.
Remove from heat, let the compote cool to room temperature and use to top the cheesecake!
When serving remove the cheesecake from the freezer and let it sit at room temp for 15 minutes before slicing.
