In a medium saucepan, boil 2 cups of water. Place the cashews in a medium sided bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes and set aside. When the cashews are ready to use, be sure to pour out the water.
In a Food Processor with an S shaped blade, or blender, blend the dates and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.
Take about 1-2 tablespoons of the mixture and transfer the mixture to a parchment-lined muffin tin. (The parchment paper makes the cheesecakes easy to remove when they are ready to enjoy). An easy trick to smooth the crust along the bottom of the muffin tin is to take a small glass, line it with parchment paper at the bottom and press the glass into the opening until the crust is smooth. Place the muffin tin into the fridge until later.
In the blender, combine all of the cheesecake filling ingredients and blend until smooth, at least 2-3 minutes. (If you are adding peanut butter, now is the time to blend it in with the ingredients)
Remove the muffin tin with the crust from the fridge. Pour the cheesecake filling into the muffin tin openings.
Next, add your favorite toppings. Then, cover the muffin tin with plastic wrap and put into the freezer and allow the cheesecakes to set for at least 2 hours.
After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream, and Enjoy!