Photo: Mina Stone
Lightly grease a 9" springform pan with coconut oil.
Pulse the cookies and the coconut oil together in a food processor until the cookies become small crumbs and it starts to hold together. With the back of a spoon, press the cookie mixture into a thin, even layer on the bottom of the pan, and a little bit up the sides. Place in the freezer while you make the filling.
Blend the vegan cream cheese, coconut milk, maple syrup, and vanilla in a food processor until smooth. Taste and add more maple syrup if you want it to be sweeter.
Spread in an even layer over the cookie crust, and place in the freezer, covered, for at least two hours, or until frozen.
Toss the cut strawberries with the maple syrup and lemon juice and allow to sit for at least 30 minutes to macerate.
When you are ready to serve, run a knife under hot water and run it around the perimeter of the cake to release it from the sides. Spoon the strawberries on top of the entire cake. Or, slice and top each piece with strawberries individually to serve.
Cake can be frozen for up to one week (without the strawberry topping).