The method:
Soak cashews overnight preferably or cover the cashews in boiling hot water and let them sit for at least an hour until soften

Lightly grease a standard 12 cup muffin pan and lay two strips of baking paper to make a cross in each cup

To make the base, in a food processor, process walnuts with dates until coarse and forms a sticky dough

To make the filling, in a blender, add all filling ingredients and blend until very creamy and smooth

To make the cheesecakes, scoop 1 tbsp of base and press with fingers. Use a small glass or a spoon to pack it down if needed. Then divide filling evenly among the muffin cups. Use the back of a spoon to smooth out the top and tap the pan a few times to release any air bubbles. Place the cheesecakes into the freezer until set, around 4-6 hours

To serve, take the cheesecakes out of the freezer 10-15 minutes to soften and serve up with freshly sliced strawberries

Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday