Soak the cashews in hot water for at least 30 minutes.

Make the crust. Pulse all the crust ingredients together in a food processor until combined. The mixture should stick together when pinched. Press into cups of a muffin tin or cake pan. I used a muffin tin, for individually-portioned cheesecakes, but you can use a cake pan for one large cheesecake.

Make the cranberry cheesecake filling. Add all the filling ingredients to the food processor and process until the mixture is smooth and silky (this will take a couple minutes). Scoop a couple tablespoons of the mixture into each muffin cup, or pour the entire mixture into your cake pan.

Place the muffin tin/cake pan in the freezer for at least two hours to let the cheesecake freeze completely. When ready to eat, use a knife to remove the cheesecake cups from the tin. Let thaw for a couple minutes before eating. Store in the freezer. Enjoy!