Make sure you soak your cashews over night in filtered water. They should be covered by at least 1-inch of water. Drain and rinse before using.
Line a 12-count muffin tin with liners.
In a food processor add walnuts, dates, cinnamon and salt. Pulse until the mixture breaks down and resembles a coarse meal. Spoon 2 tablespoons of the mixture into the liners and press down into an even layer. Place in the freezer to firm up for 20 minutes.
In a high power blender such as a Vitamix, add all of the filling ingredients and blend until smooth, about 3-4 minutes. It should resemble hummus. Pour into the muffin tins and freeze for at least 6 hours or overnight.
To make the caramel sauce place everything into a small sauce pot and bring up to heat over medium low. Bring to a low simmer and cook for 2-3 minutes, constantly whisking until a smooth, thick sauce forms. Place in a container with a tight fitted lid and leave out on the counter until needed. Before serving heat back up in a pot, whisking constantly. If it looks too thick add a little water to loosen.
To serve remove the cheesecakes from their liners and place on a plate, board or platter at least 30 minute before serving. Drizzle the top with the caramel sauce and a sprinkle of flaked sea salt. Keep refrigerated until ready to serve.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell