Combine soaked cashews, coconut milk, 1/4 cup maple syrup, lemon juice, vanilla, and salt in a high-speed blender.

Blend on high until the mixture is completely smooth and contains no grit.

In a separate small blender or food processor, pulse the strawberries and 1 tablespoon of maple syrup until a thick puree forms.

Fill popsicle molds approximately 3/4 full with the cashew cheesecake mixture.

Spoon 1-2 tablespoons of strawberry puree into each mold.

Use a thin skewer or knife to gently swirl the strawberry puree into the cheesecake base.

Top each mold with a thin layer of vegan graham cracker crumbs, pressing down slightly to ensure they stick to the base.

Insert popsicle sticks and freeze for at least 6 hours, or until completely firm.

To remove, run the exterior of the molds under warm water for 10 seconds to loosen the popsicles.