Place a thin strip of parchment paper into each well of a mini muffin pan, and set aside.
Put the almonds and pecans into a food processor and blend them until they become a course meal. Add the rest of the ingredients and blend until combined.
Press about half a tablespoon of the mixture in each well of the prepared mini muffin pan, and keep it in the fridge while working on the filling.
Blueberry cheesecake filling
Drain and rinse the cashews. Add them to a high powered blender along with the rest of the ingredients and blend until smooth. Pour over the crust and chill it in the freezer for 1-2 hours.
Pull on the parchment paper to release the cheesecakes from the pan. Place them on a plate and leave them out to defrost for about 20 minutes to thaw, or cover them and keep it in the fridge.