1. To make the base, combine all of the base ingredients in a high-speed blender and blitz to combine. It should start to come together like a dough. If it is too crumbly, add a few more dates.
  2. Press the base dough into the bottom of 12 baby cheesecake tins or 1 medium size cake tin. Each should be a 1 cm thick.
  3. Place in the fridge to harden.
  4. To make the cheesecake filling, combine all ingredients except the cashews in a small saucepan and heat over a medium low heat until the oil is melted and you are able to mix everything together well.
  5. Add this mixture and the cashews to the blender and blitz until you get a smooth consistency.
  6. Pour the cheesecake filling into each cheesecake tin and set in the fridge.
  7. To create the boysenberry jelly topping simply dollop a tbsp. of the jelly into each cheesecake tin and smooth over.
  8. Set in the fridge again.

Best served chilled.

Note: you can thicken the jelly layer by heating the jelly in a saucepan with 1 tsp of gelatine and 2 tsp water but we feel the boysenberry jelly is thick enough without having to do so as long as you keep the jar in the fridge.