Start by blending the crushed vegan cookies with melted coconut oil in a mixing bowl until the mixture resembles damp sand. Press this mixture firmly into the bottom of your springform pan to form an even crust. Chill in the fridge for about 10 minutes to set.
Drain and rinse the soaked cashews thoroughly. Add them to your blender along with the chilled coconut cream, lemon juice, maple syrup, and vegan cheese. Blend on high for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and velvety. You should notice a fragrant lemon and coconut aroma.
Pour the creamy filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly, making sure the surface is glossy and flat. Gently tap the pan on the counter to release any air bubbles trapped in the filling.
Place the cheesecake in the freezer and let it chill for at least 4 hours, or until the filling is firm and slightly jiggles when gently shaken. The top should be shiny and smooth, with no cracks.
Once set, remove the cheesecake from the freezer about 10 minutes before serving. Run a warm knife around the edges to loosen, then carefully release the springform pan. Decorate with fresh berries or berry compote if desired.
Slice with a warm, sharp knife for clean cuts, and enjoy this creamy, tangy vegan cheesecake that’s perfect for any occasion.
