Soak the cashews for the filling in water overnight or in boiling water for 15 minutes. Drain cashews well.
In a medium sauce pan, combine the apples, coconut sugar, cinnamon, nutmeg and lemon zest with 2 tablespoons of water. Bring mixture to a boil, cover, reduce heat and simmer for 20-25 minutes, stirring occasionally. The applesauce should be thick with little to no liquid remaining. Once the apple sauce is cooked and has cooled slightly, measure out 1 cup.
In a food processor, combine the unsoaked cashews, graham crackers, dates, maple syrup and cinnamon. Blend for 1-2 minutes until a ball of dough starts to form. The crust should stick when pressed together and not lose its shape. If the crust is too dry, add more maple syrup, 1 tablespoon at a time. If the crust is too wet, add more graham crackers, 1/2 sheet at a time, until desired consistency is reached.
Evenly distribute the dough between cupcake tins. You’ll want enough dough to have about a 1/4 inch crust. You should get about 12 mini cheesecakes. Press the dough down into an even layer.
In clean and dry food processor, combine the soaked and drained cashews, coconut cream, maple syrup, vanilla, lemon juice, cinnamon, nutmeg and homemade applesauce. Blend on high until you have a completely smooth cheesecake batter, approximately 1-2 minutes.
Scoop filling into cupcake tins using a cookie scoop or spoon. Evenly distribute any remaining filling amongst the cupcake tins and smooth out with rubber spatula. Gently bang the cupcake tin on the counter a few times to remove any air bubbles.
Place cupcake tins in the freezer and allow cheesecakes to freeze for at least 2 hours. Pop them out of the cupcake tin while frozen and store in an air tight container in the freezer.