In a food processor, process the almonds and coconut until coarse. Add the dates, vanilla and salt and process until well combined.
Press the dough onto the bottom of a springform pan. Place in fridge.
For the filling:
Ina blender blend the macadamia nuts, almond milk, lemon juice, agave and vanilla until smooth and creamy, about 3 to 5 minutes. Make sure the nuts are well blended otherwise the cheesecake texture will be gritty.
Set aside 1/2 cup of the filling, pour the rest into the springform pan with the crust. Gently tap the pan to remove any air bubbles.
For the strawberry topping:
Using a blender, blend 1/2 cup of the reserved filling with the strawberries and lemon juice until smooth.
Pour the strawberry topping on top of the cheesecake.
Place the cheesecake in the freezer to set for 2 hours, or until the middle of the cheesecake is firm.