Line an 8x8-in. baking dish with parchment paper.

In food processor fitted with an “S” blade, add walnuts, macadamia nuts, dates, cinnamon, vanilla and salt. Process until a coarse dough forms. (The mixture should hold together when squeezed between your thumb and index finger.)

Press dough evenly onto the bottom of the lined baking dish. Set aside.

In high-speed blender, add cashews, coconut milk, maple syrup, apple cider vinegar, vanilla extract and salt. Blend on high until completely smooth, about 1-2 minutes.

Pour filling over prepared crust and use rubber spatula to smooth/even out the surface. Cover tightly and freeze for 6-8 hours, or until filling has completely set.

When ready to serve, remove cheesecake from freezer and defrost at room temperature for about 10-15 minutes.

In medium bowl, toss sliced strawberries with coconut sugar and let sit for 15 minutes. Arrange strawberry slices atop the cheesecake bars and cut into 12 squares. Serve immediately. Refreeze any remaining bars.