Begin by making the crust; add all crust ingredients into a food processor and pulse for at least 60 seconds, until the mixture becomes sticky enough to easily hold together when squeezed between your fingers. Evenly separate crust mixture into a silicone muffin tin. Press down with your fingers or the bottom of a glass to flatten crust layer.
Next, add the soaked cashews, coconut milk, juice from one lemon, vanilla extract, prunes, and prune juice into a food processor and pulse for 5-8 minutes, until the mixture becomes smooth.
Add the cheesecake filling on top of the crusts spread out evenly, give the pan a few taps on the counter to help the layers settle. Top with whole, sliced or diced prunes. Place in the freezer for at least 6 hours (ideally overnight) then pop the mini ‘cheesecakes’ from the muffin tin and serve or store in the freezer. Let the cheesecakes sit on the counter for 5 minutes after pulling from the freezer, before enjoying.