Bring a small pot of water to a boil—enough to cover the cashews. Remove the water from heat then pour in the cashews. Soak for 30 minutes.
Meanwhile, lightly grease a standard 12-count muffin pan with coconut oil. If you'd like, line each well with a strip of parchment paper for easy cheesecake removal. Cut the strips long enough so that there will be two exposed "tabs" at each end of the strip, extending above the filled muffin/cheesecake wells.
In a food processor, pulse the walnuts and almonds until a meal forms. Do not blend too long, or you'll start to make a nut butter.
Scoop the blended nuts into a bowl, then blend the soft dates until a paste forms. Some small unblended bits are okay.
Pour the nut meal back into the food processor with the dates, and season with cinnamon and salt. Pulse until combined.
Press a heaping tablespoon of the crust mixture into the bottom of the greased/lined muffin tin with your fingers. Cover the bottom of a drinking glass with a piece of parchment paper then press the mixture again to ensure a firm crust is formed.
Put the pan in the freezer while you prepare the filling.
After 30 minutes, drain the soaking cashews then place in a high power blender. Add the coconut milk, warm maple syrup, coconut oil, lemon juice, vanilla, and salt. Blend until very smooth. Taste, and adjust the ingredient amounts if you'd like.
Take the muffin pan out of the freezer, then carefully pour the filling mixture into each cup, leaving enough space at the top so you have room for your jam. You'll probably have some leftover filling—store in a sealed container in the fridge and enjoy with berries, or straight with a spoon.
Carefully dollop about a teaspoon of jam onto the filling, then swirl with a knife.
Freeze the cheesecakes in the pan for 4 to 6 hours, or until firmed up. Enjoy frozen, or allow the cheesecakes to sit out at room temperature until they soften slightly, about 10 minutes. Serve topped with strawberry slices. Store leftover cheesecakes in the freezer.
