Add all the ingredients listed to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
Divide the crust mixture between the muffin cases, pressing down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
Place these in the fridge while you make the rest
For the cheesecake:
Boil or steam the purple sweet potato until soft enough to pierce with a fork (should take about 15 minutes)
Drain the soaked cashews
In the same food processor (no need to wash it out), add all the ingredients for the cheesecake and whizz until completely smooth
Taste and adjust amount of sweetener if necessary
Divide the cheesecake mixture between the cases and place back in fridge until completely set (will take up to a few hours)
Keeps covered in the fridge for up to a few days
To serve:
They're delicious topped with coconut whipped cream or coconut yogurt and fresh fruit such as raspberries or chopped mango!