Cover the cashews with cold water and soak for 6 to 8 hours. Drain.

Combine the walnuts with 1/4 cup coconut oil in a bowl. Divide the nuts between 2 mini muffin tins.

Put the drained cashews in a food processor with the remaining oil, lemon juice and zest, coconut milk, and honey. Blend until smooth.

Pour the mixture into the muffin tins atop the walnuts. Top each mini cheesecake with a strawberry slice. Chill for 8 hours or overnight before serving.