Mix the almond flour and butter together and using a medium size muffin tray or small mason jar filled the bottom of each mould with the almond flour mixture about 1’ thick
In a blender combine the cashews, sweetener of choice (maple syrup, stevia etc), lemon juice, water, coconut oil and a pinch of salt. Blend until smooth.
Evenly distribute the creamy cashew layer on top of the walnut/ date picture layer in each jar.
If you wish to flavour your cashew batter you can do at the time by adding directly in the blender your flavouring or you can flavour by simply dropping the flavouring agent next (this is how I did for the picture).
If flavouring with berries or caramel, wait and swirl on top of plain cheesecakes (optional)=
Put in the freezer to firm for at least 1 hour. Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.