The Best No-Bake Strawberry Cheesecake Bars (Gluten-Free & Vegan)

1. Line an 8-inch square pan with parchment paper, allowing the paper to hang over the edges like flaps for easy removal. 
2. Make the crust: Combine the pitted Medjool dates, raw almonds, melted and cooled coconut oil, 1/2 tsp vanilla extract, creamy almond butter, and a pinch of sea salt in a food processor or blender. Blend until pulverized to a texture that holds together. 
3. Transfer the crust mixture to the prepared pan and press it firmly and uniformly into the bottom. 
4. Make the filling: Drain the soaked cashews and add them to a blender along with maple syrup, canned full-fat coconut milk (1/3 cup + 1 tbsp), 1/2 tsp vanilla extract, fresh lemon juice, 2 cups of fresh or frozen strawberries, and a pinch of salt. Blend until completely smooth. 
5. Pour the smooth filling over the crust and smooth it out until evenly distributed. 
6. Garnish with sliced strawberries if desired. Freeze the cheesecake bars for 5-6 hours until firm. Once frozen, let them thaw slightly before slicing into bars. Enjoy!