Directions

1. PLACE cashews in a mason jar or large heatproof bowl.
2. POUR boiling water over cashews until they are completely covered.
3. COVER TIGHTLY with plastic wrap.
   
4. SOAK cashews for four hours or overnight.
5. COMBINE strawberries, 1 tablespoon maple syrup, and lemon juice in a medium-sized saucepan.
6. SIMMER strawberry mixture over low heat until berries release their juices WHILE MASHING berries every few minutes.
7. PRESS strawberry sauce through a fine strainer to remove pulp and seeds.
8. ALLOW strawberry sauce to cool.
9. GREASE a mini cheesecake pan.
10. MIX cookie crumbs and ¼ cup coconut oil together in a medium bowl until well combined.
11. DIVIDE cookie mixture between wells of cheesecake pan.
12. DIVIDE cookie mixture between wells of cheesecake pan.
13. PLACE cheesecake pan in freezer until crusts harden.
14. DRAIN water from cashews.
15. PLACE cashews and remaining 1 cup coconut oil into a blender.
16. BLEND cashew mixture on low speed, gradually increasing to high speed, for 2-3 minutes.
17. ADD strawberry sauce, remaining 5 tablespoons maple syrup, coconut cream, vanilla, and salt.
18. BLEND again on low speed, gradually increasing to high speed, for 2-5 additional minutes or until mixture is completely smooth.
19. REMOVE cheesecake pan from freezer.
20. DIVIDE cheesecake filling between wells of cheesecake pan.
21. TAP pan gently against countertop to smooth cheesecakes.
22. CHILL for several hours or overnight.
23. GARNISH with fresh sliced strawberries and toasted almonds.
24. SERVE immediately.