Preheat your oven to 350°F (175°C). Combine crushed cookies and melted coconut oil in a bowl. Press firmly into the bottom of a loaf pan and bake for 10 minutes. Let cool.

In a large bowl, mix vegan cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest with an electric mixer on medium speed for 2-3 minutes until creamy and smooth.

Pour the creamy filling over the cooled crust, smooth it out, and tap the pan gently to remove air bubbles.

Spread a layer of lemon curd over the top of the filling for extra flavor and visual appeal.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set.

Once chilled, remove from the pan and slice into 12 portions. Serve, garnished with lemon zest or fresh berries if desired.