Pulse together all ingredients in a food processor until a loose ball starts to form. Add a splash of water to help it stick together.
Press 1 ½ Tbs of crust into 8 silicone molds (or a muffin tin lined with parchment wrappers.) Set aside while you prepare the filling.
To make the cheesecake:
{Use cashews that have been soaked for 2 hours in hot water} Rinse and shake dry. Blend cashews in a food processor for about 2 minutes to break down.
Scrape down the sides. Add remaining ingredients, streaming in the melted oil last.
Taste and adjust for sweetness/ginger & lemon flavor.
Top each crust with cheesecake and smooth with a spatula. Cover with foil and freeze until firm, about 2 hours. Then refrigerate.
Decorate with whipped coconut cream (see notes) and more lemon zest. Enjoy!
Notes
What I used:Bulk Supplements Pure Stevia PowderRaw CashewsThai Kitchen Coconut MilkDry Roasted Unsalted Almonds & Pecans from AldiTo make whipped coconut cream:Use 1 can of Thai Kitchen canned (full fat) coconut milk that has been refrigerated overnight. Carefully scoop out the solid white cream, reserving the water for a smoothie. Add 10-15 drops of Sweet Leaf Vanilla Creme Stevia Drops, to taste. Mix with a hand mixer (or simply a spoon).To store:Keep refrigerated, covered, for up to 1 week, or frozen for 1 month. Keep tightly wrapped.