• First, boil 2 cups of water. Place cashews in a mason jar and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.

Make the Crust

• Grease a mini cheesecake pan, then set aside.
• Mix melted coconut oil and cookie crumbs together until well combined.
• Drop 1 tablespoon scoops of the crust into each well of the mini cheesecake pan and press the crumbs evenly around the bottom of the well.
• Repeat with each well until all the cookie mixture has been used.
• Put the mini cheesecake pan in the freezer for the crusts to harden, around 15 minutes.

Make the Filling

• Add a heaping tablespoon of the Lemon Swirl Mousse to each mold in an even layer and place pan back in the freezer while prepping the cheesecake filling.
• Drain the cashews.
• Put all the ingredients in the order listed into a high-powered blender.
• Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth, about 1-2 minutes.
• Remove pan from the freezer, then add enough lemon filling to each well to reach the top edge. Smooth with the back of a spoon and tap the pan against a hard surface to release the air out of each well.
• Refrigerate for at least 2 hours, or overnight. Enjoy!