Soak, drain and rinse cashews. (soaking time - 4 hours)
Place all ingredients in a high speed blender except coconut oil.
Blend until smooth and pour the coconut oil in last while on low speed to emulsify.
Remove cheesecakes from freezer, pour cheesecake mixture in each mold filling right to the top.
Place in freezer overnight or for 8 hours.
Remove cheesecakes carefully from molds and place in the fridge while making chocolate sauce.
Get my chocolate sauce recipe in my post for Easy Raw Vegan Chocolate.
Garnish cheesecakes how you like; I used chocolate sauce, rose petals and cacao nibs. You can be creative and add candied nuts, buckwheat, or more caramel!