In a food processor, combine the walnuts, dates, cinnamon, and a pinch of salt. Process until the mixture becomes crumbly and sticky.

Press this mixture into the bottoms of a mini muffin tin lined with parchment paper or silicone molds to form the crust. Set aside.

Drain and rinse the soaked cashews. In a high-speed blender, blend the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth and creamy.

Spoon the cashew mixture over the crust in the mini muffin tin, filling each cup almost to the top. Smooth the tops with the back of a spoon.

Freeze the mini cheesecakes for at least 2 hours or until firm.

In a medium saucepan, combine the cherries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries start to release their juices and the mixture begins to simmer.

Stir in the cornstarch mixture and keep cooking, stirring constantly, until the compote thickens, about 2-3 minutes. Remove from heat and let cool completely.

Once the mini cheesecakes are firm, take them out of the freezer and let them sit at room temperature for a few minutes before removing them from the tin.

Top each cheesecake bite with a spoonful of the cherry compote.

Serve immediately or store in the refrigerator until you're ready to serve. They can also be kept in the freezer for longer storage.