1: Add all crust ingredients to a high-speed food processor and blend until a sticky dough forms. Add 1-2tbsp water if needed to blend.
2: Line a mini muffin tin with 20 liners and press dough into the bottom of each mold. Place in the freezer while you prepare the cheesecake layer.
3: Add soaked & drained cashews to a high-speed food processor along with all other cheesecake filling ingredients. Blend on high until smooth and creamy.
4: Spoon your cheesecake mixture on top of the crust layer, filling each mold 3/4 way full. Place in the freezer for 20 minutes to set.
5: Add mixed berries to a saucepan over medium heat and cook until thickened, mashing berries as they begin to soften.
6: Spoon the berry filling over the cheesecake. Place the entire pan in the freezer for at least 2 hours to set and enjoy!
7: Store in the freezer and let thaw for 10 minutes before enjoying.
