In a high-speed blender, combine 1/3 cup melted coconut oil, chopped dates, 1/4 cup agave nectar, and sea salt. Gradually add soaked almonds in small batches, using a tamper if necessary, and increase speed to medium. Once mixture resembles a thick batter, remove from blender and press into muffin tin cavities. Chill in freezer for 30 minutes while working on the filling.

Clean blender thoroughly. Combine 2/3 cup coconut oil, 1/4 cup agave nectar, lime juice, and vanilla extract on low speed. Gradually add soaked cashews a few at a time, increasing speed to medium until mixture is creamy.

Divide cheesecake filling and scoop onto each crust. Place back in the freezer to set for 1 hour.

With the remaining half of the blueberry mixture, add it to the blender along with fresh blueberries and blend until smooth.

Spoon the blueberry mixture onto each mini cheesecake. Place back in the refrigerator for about 10 minutes to chill. Cover with plastic wrap and foil to prevent sticking.

Store in freezer and serve within one week. Enjoy your delicious vegan treat!