Begin by preparing your crust: crush the cookies into fine crumbs using a zip-top bag and rolling pin. Transfer to a mixing bowl and stir in melted coconut oil and a pinch of salt. Press this mixture firmly into the bottom of a springform pan, then chill in the fridge for about 15 minutes to set.
Drain and rinse your soaked cashews thoroughly. In your blender, combine the cashews, melted coconut oil, maple syrup, freshly squeezed lemon juice, vanilla extract, and a pinch of salt. Blend on high until the mixture is silky smooth, about 2-3 minutes, stopping to scrape down the sides as needed. It should be creamy and thick, with no grit visible.
Pour the cashew filling over the chilled crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles and create an even surface.
Cover the cheesecake loosely with plastic wrap or foil, then place it in the fridge to chill and set for at least 4 hours or preferably overnight. The filling will firm up and develop a luscious, creamy texture.
Once set, remove the cheesecake from the fridge. Optionally, decorate with fresh berries, a drizzle of vegan chocolate, or a sprig of mint for an attractive finish.
Use a hot knife dipped in warm water to slice clean, neat pieces. Serve chilled and enjoy the luscious, tangy flavor with a light, creamy texture that’s perfect for any occasion.
