– Mix gelatin and water together to form a paste. Add to the strawberry mixture, return to the pan and cook over medium heat until gelatin is completely mixed in. Reserve the sliced straweberries for assembling.
– Make the cheesecake. Drain the cashews and add them to a high powdered blender. Add in the coconut oil, maple syrup, salt, and lemon juice. Blend on high until creamy and no lumps remain. Scoop into a bowl until ready to be used.
– Time to assemle. Once the crust has cooled, top with the cheesecake layer. Spread it all the way to the edges of the pan, making sure the gelatin layer won't reach the crust. Place it in the fridge to chill. Top with slices strawberries and return to the frdige.