Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts, salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth - up to 2-3 minutes. If it won't come together, add a touch more lemon juice, maple syrup/agave or a splash more almond milk as the liquid should help it blend better.
Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 6-8 hours depending on size of dish. Expedite this process by popping them into the freezer for at least 2 hours. NOTE: They will come out much easier after being in the freezer!
Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
Top with a touch of coconut whipped cream and fresh berries, or as is! See notes for storage.
* If you don’t have cocoa butter, either add 1/4 cup more soaked cashews or sub 1/2 cup softened vegan cream cheese for similar results (amounts as original recipe is written // adjust if altering batch size). * My ramekins are medium-sized - about 3 inches wide at the base - and this recipe made enough for 4 (as original recipe is written). You can also use a standard size springform pan, or use a muffin tin! * Nutrition information is a rough estimate for 1 of 16 servings (4 slices per small cheesecake) without additional toppings. * Adapted from my 7 Ingredient Vegan Cheesecakes. *These cheesecakes keep in the fridge loosely covered for up to a few days. Freeze in a freezer-safe container for up to 2 weeks - to serve let thaw at room temperature. Best when fresh!