Drain the cashews, rinse, and place in a high powdered blender. Add in coconut oil, maple syrup, salt, vanilla, and lemon juice. Blend until smooth, stopping and scrapping down the edges as needed. Add in the strawberries and blend until very smooth. Pour into a glass container and place in the fridge for at least 4 hours, until thick.
Line a small cookie sheet with parchment paper. Remove cheesecake mixture from the fridge and scoop into 1 tablespoon balls. They may be messy and not perfect balls, but that's okay. It should make 17. Place in the freezer at least 4 hours, or overnight to harden.
Once chilled, remove and melt the chocolate. Place the chocolate in a microwave safe bowl and microwave in 30 second increments, stirring each time, until completely melted, about 1 1/2 minutes.
Dip each cheesecake ball in chocolate and let all the extra chocolate drip off and then place back on the cookie sheet. Once all are dipped, place in the fridge to set. Once hardened, store covered in the fridge.