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Optional (for more of a cheesecake texture vs. a parfait): Place the granola in a high-speed blender and pulse until the granola resembles graham cracker crumbs (graham crackers would also be delicious in this recipe!).
Add ~3 tablespoons granola or granola crumbs to the bottom of each of your small jars or glasses (we used 6 oz glasses). Rinse your blender if necessary.
To a high-speed blender, add all of the cheesecake ingredients (cashews, coconut yogurt, maple syrup, lemon juice, and salt) and blend on high for about 2-3 minutes, scraping down the sides and underneath the blades as needed, until smooth.
To assemble your cheesecake cups, top the granola layer in each jar/glass with ~⅓ cup of the cheesecake mixture, and then top the cheesecake mixture with fruit.
Serve at room temperature or refrigerate for 30 minutes to 1 hour before serving! Store covered in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. If frozen, let thaw for 25-30 minutes before enjoying.