Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
Blend graham crackers, soaked dates, and shredded coconut in a food processor.
Press the mixture into the lined baking dish for the crust.
In a mixing bowl, combine cream cheese and honey until smooth.
Pour the cream cheese mixture over the crust, spreading it evenly.
Bake for 20 minutes until the edges turn golden.
Let it cool completely and then place in the refrigerator for up to four hours or possibly overnight.
When the cheesecake is set, removed from the refrigerator and removed from parchment paper, and placed on a cutting board.
In a medium bowl, add cream honey, and vanilla. Using an electric mixer, whip the cream until soft peaks are formed.
To assemble, spread whipped cream over top of the cheesecake, add berries and desired design, cut into squares, and enjoy.
