Soak your cashews:  Either soak them in cool water overnight or in boiling water for 1 hour.  Then drain once ready to use.

Prep your pan(s):  You can make this as an 8-inch cheesecake or individual ones.  If you're not using large silicone muffin tins or loose-bottom ones for individual, make sure to cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base (it should come above the edge); this will make it easier to remove.

Make the crust:  Add your dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

Next add the walnuts, cinnamon, and salt to the food processor, and process into a medium-fine meal. 

Then add the dates back in (I break the ball into chunks) and pulse then blend until a loose dough forms.  It will look crumbly but should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more nuts.

Divide the crust among the individual muffins or pour it all into an 8-inch springform or loose-bottom pan.  Gently press with your fingers to evenly distribute and pack it down.  You can allow some crust to come up the sides, but I usually do it flat.  Set in fridge or freezer to firm up.

Make the filling:  Add all filling ingredients to a blender (or food processor, see notes) and blend until VERY smooth (not grainy if possible).  This will take at least 2 to 3 minutes.  If it won't come together, add a touch more lemon juice or a splash of the milk to help it blend better.

Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed (I usually end up adding a bit more lemon juice).

Fill & chill:  Divide filling evenly among the muffins/ramekins or pour all of it into your springform pan on top of the crust. 

Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set.  This will take 6-8 hours depending on size of dish.  If you're in a rush, you can expedite this process by popping it into the freezer for at least 2 hours (they do come out of the muffin tins much easier after being in the freezer for a bit!).

Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them in the freezer for 15-20 minutes and they should come out easily.

Make the compote:  Combine the blueberries, maple syrup, lemon juice, water, and salt in a small saucepan over medium heat.  Bring mixture to a boil, then reduce to a simmer and cook, stirring occasionally, for 10 minutes.  About halfway through you can start popping the blueberries with your spoon/spatula.

Remove from the heat and stir in the vanilla.  Allow to cool and thicken.  Once cooled, store in the refrigerator. 

Serve the cheesecake with compote on top.  Both will keep in the fridge for a few days (the compote will last up to a week).