Gather all ingredients. You will need a food processor and high speed blender for this recipe.
Add pitted dates and walnuts to a food processor. Blend until you get really small bits of nuts and dates. This mixture will serve as the crust of your cheesecake. Add to the bottom of a springform pan. Press down evenly. Set in freezer.
Add soaked cashews, coconut milk, maple syrup, coconut oil, and vanilla extract to a blender. Blend until smooth. Add to pan, on top of the crust, spread evenly.
Set back in freezer while you make the top layer.
In a blender, add strawberries, chia seeds, and Genesis Lemonade. Blend until smooth. Add to a bowl and let sit for 10 minutes in fridge to thicken.
Check the cheesecake in your freezer. Once it is starting to become a bit more firm, it’s ready for the top layer. Pour strawberry mix on top and either spread evenly or make a swirl pattern.
Set in freezer until firm. Store in freezer to keep texture in tact.
When ready to serve, remove from freezer and let temper for 10 minutes. Garnish with fresh strawberries. Enjoy!