To a bowl, add in all of the crust ingredients and mix them well.
Note: Different almond flours have different textures, so if your crust is too crumbly, add in 1 more tablespoon of melted coconut oil.
Grab a muffin pan and grease each muffin hole with coconut oil (you can also use muffin liners instead if you wish). Add about 3 tablespoon of the crust to each muffin cup. Then use your hands, or the back of a measuring spoon to shape the crust in each muffin cup into a cup. You should get about 7-8 cups.
Bake the cups in the oven for 6-7 minutes at 350*F, until the edges are golden.
While the cups are baking, to a blender, combine all of the cheesecake ingredients and blend until everything is creamy and smooth.
*Make sure you have soaked the cashews overnight in water. If you didn't do this step, soak them in boiling water for at least at hour. The better soaked they are, the easier they will be to blend and the creamier the cheesecake will be.
Once the cups are done baking, and have cooled off for 10-20 minutes at room temperature, I like to put them in the fridge for 20-30 minutes, before removing them from the muffin pan. This allows the cups to fully cool off, and also allows the coconut oil to harden so that the cups are easier to remove from the pan and they are more sturdy.
When the cups have fully cooled off and you have removed them from the pan, fill each cup with the cheesecake filling.
You can eat them right then, but I like to put them back in the fridge for several hours so that the cheesecake can harden. I like to top mine with strawberries, or other berries.
Store these mini cheesecakes in an airtight container in the fridge for up to 5-6 days.