First you'll need to soak your cashews in a bowl of water overnight. Drain the water the next day, rinse, and thoroughly dry cashews on a paper towel. Set aside 1/2 cup of the cashews, and put the remaining 1 1/2 cups into a food processor with the applesauce, vanilla extract, coconut oil, Lakanto (or other substitute), cinnamon, salt, and lemon juice.

Blend the ingredients together until smooth, and scoop out 1/2 of the blended mixture and put in a small bowl. Add the strawberries and the reserved 1/2 cup cashews to the remaining mixture in the food processor, and blend until smooth. Pour this mixture into a separate bowl, and rinse out the food processor.

To make the crust, add all the crust ingredients into the food processor and blend until the mixture sticks together. Lightly oil the inside of four ring molds. Evenly scoop the crust mixture into four ring molds and use a spatula to press the crusts into the bottom of the molds.

Spoon your plain filling evenly on top of each crust, and repeat with your strawberry filling. Chill overnight. Once set, slide a metal knife or spatula under the crust, and transfer to your serving plate. Pull the ring mold upwards, and your cheesecake should slide right out. Serve immediately. You can also use a regular pie pan and make one big dessert if you don't have ring molds, or little short mason jars—whatever you want!