Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup or agave nectar. Mix until well combined and the crumbs are moistened.

Press the mixture into the bottom of a 9-inch springform pan, evenly distributing it. Use the back of a spoon or the bottom of a glass to press it down firmly.

In a blender or food processor, combine the soaked and drained cashews, coconut milk, maple syrup or agave nectar, lemon juice, vanilla extract, melted coconut oil, and salt. Blend on high speed until smooth and creamy, scraping down the sides as needed.

Pour the filling over the cooled crust in the springform pan. Smooth out the top with a spatula.

Place the cheesecake in the refrigerator and let it set for at least 4-6 hours, or overnight.

Once the cheesecake is fully set, remove it from the springform pan and transfer it to a serving plate.

Decorate the cheesecake with fresh fruit, vegan whipped cream, or a drizzle of melted dairy-free chocolate, if desired.

Slice and serve chilled. Enjoy!