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To make the crusts, process the almonds, Medjool dates, shredded coconut, and vanilla extract in a food processor until well integrated.
Press about 2 Tablespoons of the mixture into each of 6 muffin molds using a glass or your fingers. (Optional to line the muffin molds with cupcake liners.) Store in the freezer.
Blend the soaked cashews, maple syrup, lemon juice, and lemon zest together in a blender until smooth.
Get your crusts out of the freezer. Add a few fresh or frozen berries on top of each crust, then spoon the cheesecake mixture on top.
Top with more blueberries and freeze for 2-3 hours to set.
Take out of the freezer and put in the fridge for 90 minutes before serving, or let sit at room temp for 30-40 minutes.