Soak the cashews for 8 to 12 hours. Drain and rinse.
Add cashews to a high-powered blender along with the remaining cheesecake filling ingredients. Blend until completely smooth. It will take several cycles of blending (about 2 full minutes of blend time) to get the mixture smooth. If necessary, add more almond milk or water to get the ingredients to blend.
Transfer "cheesecake" filling to a container and refrigerate until completely chilled, about 2 hours.
Rinse the strawberries well and pat dry with a paper towel. Chop the tips and tails off and use a pairing knife or melon baller to scoop the insides (hull) out of each strawberry.
Stuff each strawberry with the vegan "cheesecake" filling and top with fresh blueberries and/or coconut sugar. You can also drizzle each strawberry with melted white or dark chocolate.
Serve chilled and enjoy!
*If necessary, add more almond milk (or water) one tablespoon at a time if mixture is too thick.