Add the almonds, dates, and tablespoon of water to your food processor, and run it until you have a sticky, crumbly mixture. The mixture should stick together when you press it.
Scoop up 2 tablespoons of the mixture into each cup of the muffin pan. Use your fingers or the back of a small measuring cup to press the mixture firmly into the bottom of each cup of the muffin tin.
Make the cheesecake layer
Add the cashews, milk, maple syrup, lemon juice, vanilla, and salt to your blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Keep going, giving your blender's motor frequent breaks, until you have a thick, smooth, creamy mixture. If needed, add more vegan milk by the tablespoon to get things moving, but you do want this mixture to be quite thick.
Taste and adjust flavor. If you want it more savory, add another pinch of salt. For more tang, add more lemon juice. For more sweetness, add another tablespoon or so of maple syrup.
Use a spoon to scoop the cheesecake mixture into the muffin tin, filling the cups up to the top. Add your toppings of choice.
Chill in the freezer for 2 to 3 hours, until the cheesecakes are firm.
Video
Notes
It's fine to use roasted cashews or even roasted, salted cashews. The soaking will soften them up and you'll soak off almost all of the salt.Nutritional information doesn't include toppings, since what you choose can vary so much.Store leftovers in a single layer in an airtight container in the refrigerator for three to five days.To freeze, store in a freezer safe container. They'll keep for up to three months this way. Thaw for a bit on the counter or in the refrigerator before serving.These are best served cold. I wanted to avoid coconut oil and coconut milk in this recipe, and that means that these need to be chilled to avoid melting. If you're going to bring them to a party of potluck, I recommend freezing them. They'll thaw out en route!