Crust
Cheesecake
Set oven to 350F/177C.
Add raw cashews to a large bowl and add enough water to completely cover them. Allow them to soak for 2 hours. After that, drain out the water and give them a quick rinse.
Place all the ingredients for the crust in a food processor and pulse blend until well-mixed.
Cut parchment paper into 6-inch narrow strips. These pieces of paper will be used to lift the cheesecake bites out of the muffin tin. Place the strips in the muffin tin, then add about 1 1/2 tablespoons of the crust on top of each strip. Pat it down. For BEST results, use the base of a small shot glass to form a crust, and it is ok to allow the crust to “hug” the inside of each muffin tin. Bake in the oven for 8 to 10 minutes, then immediately remove and allow the crust to cool.
Add all the ingredients (except the chocolate chips) for the cheesecake to a (clean) food processor. Blend until smooth, about 4 or 5 minutes. Then fold in the chocolate chips using a spatula.
Evenly divide the batter among the muffin cups on top of the crust. Tap the muffin tray on the counter or table to help flatten and distribute the cheesecake batter. Bake in the oven for 15 to 20 minutes, or until the outside edges are brown and firm.
Allow them to completely cool before removing them. You CAN use the fridge to help but do not add them while piping hot because condensation can occur and break up the crust. If necessary, use a thin spatula or butter knife to carefully remove each cheesecake muffin. Also use the edges of the parchment to (gently) lift the cheesecake from the tin.