Line a standard muffin tin with 12 muffin liners and set aside.
Prepare the cheesecake crust. Add the dates, almonds, coconut, cocoa powder, coconut oil and salt to a food processor and pulse until well combined. Mixture will be thick and sticky. If the mixture is too dry, add in another 1 to 2 pitted dates. Press crust mixture into the base of lined muffin tin. Place in the freezer to set.
Prepare the cheesecake filling. Add the cashews, cashew milk, yogurt, syrup and first amount of lemon juice to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45 to 60 seconds. Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling each muffin tin cup about 3/4 full. Return to freezer.
Rinse out high-speed blender. Add in raspberries, pomegranate seeds, and second amount of lemon juice. Blend for 5 to 10 seconds, or until berries are slightly broken down. Remove cheesecake from freezer. Carefully add 1/2 teaspoon of berry mixture to the top of cheesecake. Use a spoon to lightly swirl into cheesecake filling. Place cheesecakes back in the freezer to set completely, at least 6 hours or overnight. When ready to serve, remove cheesecakes from muffin liners. Top with dairy free whipped cream and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.