Pulse the Oreos in a food processor until they are crumbs. Add the melted butter and mix together to form the crust. Press the crust evenly into the muffin tin. Put muffin tin in the freezer to set for about 10 minutes. Tip: Add a strip of parchment paper at the bottom of each muffin tin so they are easier to remove when done.

Put the soaked cashews, banana, strawberries, dates, maple syrup, agave, liquified coconut oil, vanilla extract, and juice of 1/2 lemon in the food processor and process until creamy. Slowly add the almond milk to create a more creamy consistency. Pour the filling into the crust and freeze for 1-2 hours or until firm.

Carefully remove the cheesecakes from the muffin tin, top with fresh berries, take a picture and tag #cupofconsuella, then enjoy!