Soak cashews overnight in water. Then drain and rinse them. (2 cups cashews)

Line two cupcake trays with cupcake liners.

Place all ingredients for the crust in a food processor and process on high until it looks like sand. (1 cup shredded coconut, 1 cup raw almonds, 10 Medjool Dates, ½ tbs melted coconut oil)

Press a small amount into the bottom of each cupcake liners.

To make the cheesecake filling place the rinsed cashews in a high powered blender* along with water, maple syrup, coconut oil, lemon juice, vanilla extract, and, frozen strawberries. (2 cups soaked rinsed cashews, ½ cup water, ¼ cup plus 2 tbs maple syrup, ⅓ cup coconut oil, ¼ cup lemon juice, 1 teaspoon vanilla, 1 cup frozen strawberries)

Blend on high for 2 minutes.

Pour into each cupcake liner and crust until almost full. Freeze for 3-4 hours.

When you are ready to serve remove from freezer 15-20 minutes prior to eating to thaw a little.

Top with some fresh strawberry slices and enjoy!