In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and pureed strawberries. Blend until smooth and creamy.

Pour the filling over the crust in the springform pan and spread evenly.

Refrigerate the cheesecake for at least 4 hours or until set.

Once set, top with sliced strawberries and toasted coconut flakes before serving.