In a food processor, combine the dates, almonds or walnuts (or some of each), and shredded coconut. Coconut can be substituted for more nuts if desired. Process to a fine mixture.

See Notes for easy removal from pan.

Using a non-stick 24 mini-muffin pan, place 1 teaspoon of the mixture into each cup. Moisten fingers and press down, covering the bottom of each cup. Place the pan in the freezer for 20 minutes.

In a high-speed blender, combine the cashews, coconut milk, maple syrup, undrained chia seeds, and lemon juice. Blend until smooth. Add blueberries and blend once more.

Remove muffin pan from freezer. Carefully spoon the mixture into each muffin cup, filling each one to the top. Return the pan to the freezer for 30 minutes, or until it sets and firms up. Move to refrigerator after initially freezing.

Garnish with plant whipped cream and fruit before serving.

Note:
For easy removal from the muffin tins, cut strips of parchment paper about 4 to 5-inches long. Lay across the muffin cups and place the crust on top of the strips that lay across the opening, leaving the ends free to pull the cheesecake out of the tin.

It has not been tested, but you could substitute seeds for the nuts in the crust. You could also try all coconut and eliminate the nuts.

If desired, use ½ cup dates and ½ cup raisins, softened, for the crust.

There is no substitute for the coconut milk in this recipe. It helps to
solidify the cheesecake.