Begin by pulsing the almonds and dates in a food processor until they form a sticky, crumbly mixture. Press this mixture firmly into the bottom of a springform pan to create an even crust, then place it in the freezer for about 10 minutes to set.
While the crust chills, add the coconut cream, soaked dates, lemon juice, vanilla, and a pinch of salt to a blender. Blend on high for 2-3 minutes until the mixture is silky smooth and free of lumps, stopping to scrape down the sides as needed. The filling should be thick and creamy.
Pour the creamy filling over the chilled crust, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles and smooth the surface for a polished look.
Cover the cheesecake loosely with plastic wrap and place it in the freezer to set for at least 4 hours, or overnight if possible. The cheesecake should feel firm and hold its shape when gently pressed.
Before serving, let the cheesecake sit at room temperature for 10 minutes to soften slightly. Use a warm, wet knife to slice cleanly through the firm but creamy texture. Decorate with fresh berries or toasted coconut if desired, and enjoy the silky, tangy bite.
