Best Vegan Strawberry Cheesecake (gluten-free, refined sugar free, oil-free)

0 Line an 8 inch cake pan (or spring form pan of similar size) with parchment paper. I usually do two strips of parchment paper and place them in a criss cross pattern on the bottom of the pan for easy removal.
1 Make the crust by adding the pitted dates, walnuts, and salt to your food processor. Process into a meal. It should stick together when you squeeze a bit between your fingers. If it’s too dry, add a tiny bit of water (like 1/2 tsp) and blend again.
2 Add crust to the pan and press it along the bottom and up the sides with your fingers. Then use the bottom of a glass and press firmly down on the crust to make sure it is packed in there. Place in the freezer while you make the filling.
3 To make the filling, add all filling ingredients to a high speed blender (only adding 1 cup of strawberries). Blend until very creamy and smooth. Make sure to scrape down the sides every so often.
4 Pour filling into the chilled crust and smooth out the top. Tap pan against the counter a few times to get rid of air bubbles. Place the leftover 1/2 cup of sliced strawberries all over the top. Put cheesecake in the freezer for at least 6 hours or overnight, until firm.
5 Before serving, let it thaw for 20 minutes before slicing. Enjoy! Cover leftovers or place in an airtight container and place in the freezer.