Put your cashews in a large bowl and cover with water. Let them soak for at least 2-3 hours. Drain the soaking water from the cashews and then you are ready to use them in this recipe.

Combine all of the cheesecake filling ingredients in a blender and puree until smooth. (The finished consistency should resemble hummus.) Start with 1/3 cup of soy milk and add more milk by the tablespoon full to thin out the puree if needed. Store the finished cashew puree in the fridge until you finish the crusts.

To make the crusts, puree the oats and almonds together in a food processor until ground into a breadcrumb consistency. Now add the dates, coconut oil and salt. Puree until the mixture sticks together.

Evenly divide the crust mixture into 9 of the muffin cups. Use your fingers to press the crust mixture into the bottom of each muffin cup.

Spoon the cashew filling over the crusts. Sprinkle with chocolate chips, gently pressing them into the top of the cheesecake. Cover and freeze for 3 hours or overnight until cheesecakes are firm.

To serve, slide a knife along the edge of a cheesecake and pop it out of the muffin tin. Let stand at room temperature for 5 minutes and enjoy!