Add dates to a food processor and blend until a sticky paste forms. Remove and set aside.
Add nuts and process into a light meal. Add date paste to the meal and blend until a dough-like mixture forms. Scrape base mixture out of blender and put to the side. Lightly grease a standard 12 slot small cake mould. Scoop 1 teaspoon of base dough into each slot and press firmly into an even base with fingers. Set in freezer to firm up for an hour.
Add all filling ingredients to a blender and mix until very smooth. Remove tins from the freezer and divide filling evenly on top of the base portions. Tap a few times to release any air bubbles, and lightly top with 2-3 fresh raspberries. Cover with plastic wrap and freeze until firm – about 4-6 hours or overnight.
Once set, remove the individual cheesecake portions by loosening them with a butter knife. They should pop right out. Top with sliced fresh strawberries and dairy free whipped cream.