Pulse walnuts in a food processor until they resemble a coarse meal. Add in pitted dates, shredded coconut, and salt; continue processing until it is a fine meal. When pinched, the mixture should stick together.
Cut strips of parchment paper approximately ¼-in (0.5 cm) wide and 4-in (10 cm) long and place them in the cups of a mini muffin pan. Press about 1 tbsp (15 mL) of crust mixture into each cup of the muffin pan on top of the paper. Place in the freezer while preparing the filling.
Zest the lime; set it aside to be used as the garnish.
Drain the cashews and rinse them under fresh water. Drain any excess water and place in a high-powered blender. Combine with the remaining ingredients and blend until very smooth. Divide filling between muffin cups.
Freeze for 2 hours until bites are mostly solid. If left longer and they fully freeze in the pan, let the pan thaw for a few minutes at room temperature before lifting them out. Gently lift the paper tabs to remove the cheesecakes from the cups and place each one on a platter or plate. Store cheesecakes in the freezer in an airtight container, between layers of parchment paper.
