Add the cashews to a saucepan and cover with 2 inches water. Bring to a boil, reduce heat and simmer until softened, about 20 to 25 minutes. Drain, rinse with cold water, and set aside to dry.
Line an 11-7 inch baking pan with parchment paper. Add almonds, dates, and salt to a food processor. Blend for 1 to 2 minutes, until the mixture is well combined. Empty the almond-date mixture into the prepared pan and press to evenly coat the bottom. Wipe the food processor clean.
Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. Pour the cashew mixture over the almond-date crust and freeze until set, about 5 hours.
Once cheesecake is firm to the touch, spread So Delicious® Dairy Free Cocowhip overtop and garnish with fresh strawberries.
Nutrition information does not including toppings.Do not garnish cheesecake bars if you plan on storing/freezing. Instead, slice the cheesecake into bars, wrap them individually in plastic wrap, and place in a freezer bag. These cheesecake bars can be enjoyed frozen right out of the freezer, or slightly softened. If you prefer a softer texture, just let them sit for 10 minutes at room temperature.