To make the crust, pulse the almonds in the food processor until they're mostly broken down, then add the 6 dates and blend until they form a sticky, slightly crumbly dough.
Press 2 tbsp of the crust mixture into the bottom of 6 lined cupcake tins – I highly recommend using silicone liners for easy removal – then set aside while you make the filling.
To make the filling, add the soaked cashews, dates, lemon juice, lemon zest, and water to the food processor and blend until totally smooth and creamy, stopping occasionally to scrape down the sides with a spatula to make sure everything is incorporated.
Put about 3 tbsp of the filling mixture on top of each crust, then set in the freezer for at least 2 hours. When you're ready to eat, set them out for 15 before so they can soften a bit.
Add blueberries on top of each cheesecake and enjoy!
Store leftovers in the refrigerator or freezer depending on the texture you like – fridge will make them much softer, keeping in the freezer keeps them more firm but you'll have to set them out to thaw before you eat them!
