No-Bake Dairy-Free Strawberry Swirl Cheesecake

Start by making the crust by adding pecans, dates, salt, and cinnamon to a food processor and pulse until it forms a dough. Line an 8x8 inch pan with parchment paper or spray the pan with a little coconut oil and press your dough into the bottom of the pan. Place in the fridge while you prepare the rest of your cheesecake.

Next, strain the cashews (which should have been soaked in water for 4 hours or overnight) and pour them into a food processor or a high-speed blender. Pulse them until they form a smooth cream. Then, add coconut milk, maple syrup, lemon juice, lemon zest, and vanilla extract and pulse together until creamy.

Pour out half of your filling into your pan, placing the pan in the freezer for 15 minutes to firm up quickly. Next, add the strawberries to the remaining half of your filling and pulse until smooth. Add your strawberry layer to the pan. 

Allow to firm up in the fridge overnight for a creamy cheesecake texture, or in the freezer for a couple of hours for more of an ice cream type of texture. Top with blueberries or any other fruit of choice for an extra touch. Cut into bars, serve and enjoy!