Line your springform pan with parchment paper to prevent sticking.
Drain the soaked cashews and add them to your blender, along with the warm coconut milk, fresh lemon juice, maple syrup, and a pinch of salt.
Blend on high for 2–3 minutes until the mixture is silky smooth and creamy, with no visible cashew chunks.
In a bowl, combine the crushed graham crackers with the melted coconut oil and mix until well coated and crumbly.
Press the crust mixture firmly into the bottom of your prepared springform pan, creating an even layer.
Pour the cashew filling over the crust, spreading it out evenly with a spatula.
Gently tap the pan on the counter to remove any air bubbles and settle the filling.
Place the cheesecake in the freezer and let it set for at least 4 hours until firm.
Once frozen, transfer the cheesecake to the fridge and let it thaw for about an hour before serving.
Run a warm knife around the edges of the cheesecake before gently releasing the springform to remove it.
Decorate with fresh berries or lemon zest if desired, then slice with a warm knife and enjoy!
