Line an 8 inch baking dish with parchment paper.
Mix the crust ingredients together until combined.
Press into the bottom of the pan and chill in the fridge for at least 30 minutes or 10 minutes in the freezer.
Add in the cream cheese, strawberries, sugar, vanilla and coconut cream to a high speed blender.
Blend on high until the mixture is smooth.
Remove the crust from the freezer and pour the cheesecake filling over the crust.
Freeze the cheesecake 8 hours or overnight.
Thaw slightly before cutting into squares.
Store leftovers in the freezer.
*Feel free to do a no bake graham cracker crust if you'd like!