Blend the raspberries, maple syrup, and lemon juice until mostly smooth. Press the mixture through a fine strainer to remove the seeds.
Beat the dairy-free cream cheese until smooth. Blend in the coconut yogurt, condensed coconut milk, vanilla extract, and salt until creamy.
Stir the graham cracker crumbs and melted coconut oil together until the crumbs are evenly moistened.
Spoon alternating layers of cheesecake mixture and raspberry puree into eight popsicle molds. Gently swirl each mold once with a skewer so the colors remain distinct.
Sprinkle the graham cracker mixture over the exposed tops, insert popsicle sticks, and freeze for at least 6 hours.
Run the outside of each mold briefly under lukewarm water, then carefully release and serve the popsicles.
