Follow these steps to make your own Vegan Strawberry Cheesecake:

1. Prepare the crust: In a food processor, combine the almond flour, Medjool dates, salt, and melted coconut oil. Pulse until the mixture resembles wet sand.
2. Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure it’s evenly spread and packed down. Set aside.
3. Blend the filling: Drain and rinse the soaked cashews. In the same food processor, combine the cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
4. Pour the filling: Spread the cashew mixture over the crust in the springform pan, smoothing out the top.
5. Chill the cheesecake: Cover the pan with plastic wrap or a lid, and refrigerate for at least 3-4 hours, or overnight for the best texture.
6. Prepare the strawberry topping: In a bowl, mix the sliced strawberries with maple syrup (if using) and lemon juice. Allow them to macerate for about 30 minutes.
7. Assemble the cheesecake: Once the cheesecake is set, gently remove it from the springform pan and place it on a serving platter.
8. Top with strawberries: Arrange the marinated strawberries on top of the cheesecake, allowing some to cascade over the sides for an eye-catching presentation.
9. Slice and serve: Use a sharp knife to cut slices of the cheesecake, cleaning the blade between cuts for neat slices.

By following these straightforward steps, you’ll create a Vegan Strawberry Cheesecake that will impress everyone!