Pulse the raw almonds in a food processor until roughly crumbled, then add pitted Medjool dates, coconut oil, and sea salt. Blitz until the mixture clumps together and holds its shape when pressed.

Divide the crust mixture evenly into the bottoms of 6 serving cups or jars, pressing firmly with the back of a spoon. Place in the fridge while you prepare the filling.

Blend the soaked cashews, full-fat coconut cream, maple syrup, fresh lemon juice, lemon zest, vanilla extract, and melted coconut oil in a high-speed blender until completely smooth and silky, about 2 minutes. Taste and adjust lemon or sweetness.

Pour the lemon cashew cream over the chilled crusts, filling each cup about ¾ full. Tap gently on the counter to settle, then refrigerate for at least 3 hours (or overnight) until set.

Combine mixed berries, maple syrup, and lemon juice in a small saucepan over medium heat. Stir and cook for 5–6 minutes until the berries soften and release their juices.

Stir in the cornstarch slurry and cook for 1 more minute until the compote thickens slightly. Remove from heat and let cool completely.

Once the cheesecake cups are set, spoon the cooled berry compote over each one. Garnish with fresh mint, lemon zest curls, and a few whole fresh berries, then serve chilled.