Combine cashews, 2 tablespoons of water, coconut oil, lemon juice, and maple syrup in blender or food processor.
Blend until smooth, scraping sides of blender if necessary. If mixture is too thick or the blade of the blender gets stuck, add an additional tablespoon of water.
Fold in cacao nibs or chocolate chips.
Place mixture in bowl, cover, and refrigerate until firm, 2–3 hours.
Combine flaxseed and cinnamon in a small bowl.
Use a spoon to fill each strawberry with cashew cheesecake mixture.
Sprinkle tops with flaxseed mixture and serve.
You can add an extra tablespoon of maple syrup if you'd like the cheesecake to be sweeter. Prep time includes time spent chilling in fridge.If you want to serve the strawberries upright on a platter, slice off the tips of each strawberry; you can fill them with a little more cheesecake if you're standing them up.