Place cashews in a bowl and cover with warm water. Set aside to soak for ~3-5 hours. Drain and rinse when ready to use.

To make the filling, puree all the ingredients listed in a blender or food processor until smooth. You may need to add a few more tablespoons of milk depending on your blender. The finished filling should be similar to the consistency of hummus. Transfer to a bowl and set in the fridge until finished with the crust.

To make the crust, puree the oats in a food processor to make a course flour. Add the walnuts, dates, and coconut oil. Pulse until it forms a stiff dough. Set aside.

Spray each cup of a muffin tin with oil. Use your fingers to rub oil up onto the sides of each muffin cup to make sure they are well greased.

Press ~1 tablespoon of the crust mixture into the bottom of 6 of the muffin cups.

Spoon in the cashew mixture on top of the crusts, filling each cup about 3/4 of the way full.

Cover the muffin tin with plastic wrap and transfer to the freezer.

To make the blueberry topping, add the blueberries, syrup, and lemon juice to a small saucepan and begin to heat. Stir occasionally until blueberries start to swell and break apart. Continue stirring, breaking apart the berries by pressing them against the sides of the pan with the back of a woolen spoon. Continue to cook until mixture starts to simmer and thicken.

Remove from heat and transfer to blender to puree until smooth. Allow to cool completely.

Pour cooled blueberry topping onto each cheesecake and place back in the freezer. Chill about 4 hours until firm.

To serve, allow to thaw about 5-7 minutes on the counter. Top with whipped coconut cream if desired.

Keep cheesecakes stored in an airtight container in the freezer for up to 1-2 weeks.