Process macadamia nuts, dates, and salt in a food processor until well processed but still airy.

Sprinkle dried unsweetened coconut on the bottom of a cheesecake pan or brownie pan.

Press the macadamia nut mixture into the pan to form the crust.

Blend cashews, lemon juice, agave (or honey), coconut oil, and vanilla extract in a high-speed blender.

Add water sparingly to facilitate blending, using as little as possible.

Pour the cream cheese filling mixture on top of the crust.

Place the cheesecake in the freezer for about an hour to firm up.

Blend frozen strawberries and dates in a high-speed blender until smooth.

Pour the strawberry mixture on top of the cream cheese layer.

Place the cheesecake back in the freezer.

Freeze until the cheesecake reaches the desired consistency, about 5 hours.

Defrost for about a half-hour before eating, or slice directly from the freezer.