First pulse the crust ingredients into a dough. Press into the bottom of cupcake liners fitted in a cupcake tin. Put aside in the freezer.
For the filling, drain the cashews and pulse with the rest of the filling ingredients until completely smooth. Add a generous layer on top of the crust you prepared earlier.
Freeze until set & serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cheesecake-cups