First quick soak the cashews: Place the cashews in a bowl and cover them with boiling water. Soak for 20 minutes.

Meanwhile, preheat the oven to 350 degrees and lightly grease a 12-cup mini cheesecake tin.

Prep the crust: Combine the graham cracker sheets and dairy free butter in a food processor and process until the crumbs are ground and butter is evenly incorporated. If using graham cracker crumbs to start with, you can combine them in a bowl with the butter and stir well, or add to the food processor.

Press the graham cracker mixture into the mini cheesecake pan evenly. Make sure to press the mixture down well into each cup, then set aside.

To make the cheesecake center: Use an electric mixer on medium-low to beat the cream cheese until smooth. Drain the cashews and add them to the cream cheese bowl. Add in the maple syrup, vanilla and fine sea salt. Beat until smooth, scraping down the sides as needed.

Pour the cheesecake mixture into the mini cheesecake pan over the graham cracker crust.

Bake for 27-32 minutes, or until the cheesecakes have nicely firmed up. Transfer the pan to the fridge and allow the cheesecakes to cool for at least an hour.

To make the strawberry sauce: Dice the strawberries. Place them in a small pot or saucepan warmed over medium heat. Add in the lemon zest and sugar. Lowly simmer the mixture for about 10 minutes, until the strawberries are tender.

Spoon the strawberries evenly into each mini cheesecake. Enjoy!