These vegan  cheesecakes are so creamy & have become a favorite treat in my house! There are tons of different variations you can make to the cheesecake filling with different fruits, nut butters, or spices and even fun toppings!

For the base:
1 c walnuts
1 c pitted dates
For the filling:
1 c cashews (soaked in hot water for 10 min)
2 tsp vanilla
1/2 c agave
1/2 c coconut oil
Juice from one lemon
Pinch of salt

**for the chocolate layer I added in chocolate hummus I found at my local HEB but you can find similar ones from Delighted by Hummus**

Blend base ingredients & filling ingredients separately, then press base mixture into the bottom of a cupcake pan. Pour filling mixture over base, add any optional toppings & freeze. Thaw for 8-10 minutes before eating.