Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped quinoa and blend again until a sticky mixture forms. Press it into six silicone muffin cups.
Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk in a food processor and blend until it becomes creamy and smooth. Then add the strawberries and blend for another minute.
Pour it evenly on the base layer and freeze for about 4-6 hours.
Allow the mini cheesecakes to warm up for 30-60 minutes before you serve them.