Place dates, nuts, nutmeg, and cinnamon in food processor. Process until just begins to come together. Some coarse bits should remain.
Press into a 8x8 pan lined with parchment paper.
Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, and maple syrup in a high powered blender and purée until smooth. Pour filling on top of crust.
Combine berries in a small bowl. Stir in lemon juice. Spoon over cheesecake.
Sprinkle coconut over berries.
Place in the freezer for at least 4 hours until firm. Lift cheesecake out of pan using parchment paper and slice into 16 portions.