Using a high-powered blender or food processor, pulse pecans and dates together until ground. Add 1 tablespoon pecan-date mixture into each serving jar, and press into bottom to form crust.

In same blender or food processor, add cashews, maple syrup, almond milk and sea salt. Blend slowly at first, and increase speed until mixture is completely smooth and creamy.

Spoon 2 tablespoons of the mixture into each serving jar, and spread to form even layer.

Add ½ cup freeze-dried and ½ cup fresh-sliced strawberries to blender; blend with remaining cheesecake mixture until strawberries are fully incorporated and mixture is smooth.

Divide strawberry-cashew mixture evenly into 8, 4 oz mason jars and spread to form layer; top each mini cheesecake with half a strawberry.

Chill in refrigerator for at least 15 minutes to set; keep refrigerated until ready to serve.