Make your base by putting all base ingredients into a food processor and blend until combined and sticks together if squeezed between your fingers.
Place equal amounts into your cake moulds, and flatten down with your fingers. Place in freezer whilst you make your filling.
Make the Filling:
Drain and rinse cashews, throw them into your high speed blender along with all the other filling ingredients and blend on high until smooth and creamy.
Pour onto bases and leave a little space at the top for the passionfruit jelly. Return to freezer for four hours.
Make the Jelly
In a small saucepan, soak the agar owder in coconut water for 10 minutes, then, gently bring to the boil and simmer for approx 5 minutes.
Take off the heat and after a couple of minutes add the passionfruit, stir until well combined, cool slightly but not for too long as it solidifies as it cools, pout onto cheesecakes and place in fridge for a few hours t set.