Preheat the oven to 350° F. Line 4 4-inch mini springform pans with parchment paper. Add all crust ingredients, except the coconut oil, to a food processor or blender and grind until the texture is a fine meal. Add the coconut oil and pulse until a chunky dough is formed.
Place an equal portion of the dough in each parchment-lined pan and press the dough down with your fingers or a flat-bottom cup to pack it down. Make sure that some of the dough comes slightly up the sides of the pan, about 1/4-inch. Bake the crust for 10 minutes. Increase the temperature to 375° F. and continue another 5 minutes until slightly browned
While the crust is baking, place the cashews, coconut oil, yogurt, maple syrup, lemon juice, and vanilla in a food processor and pulse until very smooth and creamy. Pour 1/4 of the filling into each pan on top of the baked crust. Refrigerate for overnight or a minimum of 4 hours to set the filling.
Prepare the strawberry sauce by placing half the strawberries in a blender with all of the maple syrup. Pulse several seconds. Pour into a bowl. Mix the remaining sliced strawberries with the sauce and pour an equal amount of sauce and berries over the cheesecakes when set.
Yield: 4 4-inch round mini cheesecakes; 16 slices
Per serving - 563 calories, 44 g fat (66% calories from fat), 12 g protein, 38 g carbohydrate, 4 g fiber, 0 mg cholesterol, 63 mg sodium