First, soak the cashews: Boil a small pot of water. Remove from heat, then add the cashews to the water (make sure the water is covering all of the cashews). Let them soak for 20 minutes.

While the cashews are soaking, make the crust: Add the graham crackers to a food processor. Pulse until they're ground into crumbs. Add in the melted vegan butter and almond milk. And process again until well combined.

Spray a pie dish with cooking spray. Transfer there graham cracker crust to the pie dish, pressing the crumbs down firmly into the dish with your hands or a spatula.

Once the cashews have properly soaked, drain them and add the cashews to the food processor.

Add in the remaining cheesecake filling ingredients: the dairy free cream cheese, pure maple syrup, vanilla and fine sea salt. Process well, turn off, and scrap down the sides. Process well again until the cheesecake filling is smooth.

Pour the filling into the pie pan, evenly spreading it out.

Next, make the strawberry layer: Place the frozen strawberries, 1/4 cup maple syrup, lemon zest and vanilla extract to the food processor. Blend well until it forms a smooth mixture.

Pour the strawberry lemon layer on top of the cheesecake layer, evenly spreading.

Loosely cover the pie plate with parchment/wax paper or foil, and place it in the freezer. Allow the cheesecake layer to chill for at least a couple hours. You can prep the cheesecake ahead and leave it in the freezer overnight.

Around 15-20 minutes before you'd like to enjoy the cheesecake, remove it from the freezer to allow it to slightly thaw. Cut the cheesecake into slices and enjoy!