In a food processor, pulse the pecans for about 10 sec or until they form a crumble.

Next, add in the coconut, dates, salt (and water if needed) and pulse for about 30 seconds or until the mixture moulds together so that when you press on it, it sticks together easily.

Add the crust mixture to your tart pans or muffin tins and press down firmly with your fingertips until the entire surface is covered (if using muffin tins, cut a strip of parchment paper to line the bottom with so you can easily pull out your cheesecake later). Let set in the freezer for 15 min while you make the filling.

In a high speed blender, add in the cashews, lemon juice, coconut milk, syrup, pumpkin spice, and salt, and blend on high until silky smooth.

Take your crust lined tart trays and fill to the top with your pumpkin filling. Smooth out with a spatula and freeze for 3 hours or until set.