Prepare your pan: Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. This makes removal so much easier later!

Make the crust: Mix graham cracker crumbs, melted coconut oil, maple syrup, and salt in a bowl until it resembles wet sand. Press firmly into the bottom of your prepared pan. Pop it in the freezer while you make the filling.

Drain and rinse your cashews: Make sure they're completely drained to avoid a watery filling. Pat them dry with a clean kitchen towel.

Blend the filling: Add all filling ingredients to a high-speed blender. Blend on high for 2-3 minutes until completely smooth and silky. Stop to scrape down the sides as needed. The mixture should be totally creamy with no graininess.

Pour and smooth: Remove the crust from the freezer and pour the filling over it. Tap the pan gently on the counter to release any air bubbles, then smooth the top with a spatula.

Freeze: Cover the pan with plastic wrap or foil and freeze for at least 6 hours or overnight. This vegan lemon cheesecake needs time to set properly.

Serve: Remove from freezer 15-20 minutes before serving to let it soften slightly. Run a knife under hot water and wipe dry, then run it around the edges before releasing the springform. Slice and enjoy!