Pulse granola and coconut oil in a food processor or blender until a bread crumb like consistency is formed. Press a thin layer into a cupcake tin (you can even use a loaf pan to make bars) and freeze while you make the "cheesecake."
Blend together cashews, dates, lemon juice and zest, almond milk, coconut butter, vanilla extract, strawberries and raspberries. Blend until smooth and fluffy! Spoon the mixture on top of the crust and freeze for at least one hour. Let thaw for 10 minutes before gobbling them up!