Prep cashews: Place cashews in a medium bowl.  Bring 2 cups of water to boil and pour over the cashews. Let them soak in the hot water. Set aside.

Crust: Meanwhile, place dates in a food processor and pulse several times until they are broken up a little bit.  Add in the granola and pulse to combine.  Don't over-pulse or the granola will break down too much. Pour into a mixing bowl and use your hands to massage the dates and granola together. Set aside.

Caramel Sauce: Add maple syrup and coconut sugar to a small saucepan and bring to medium-high heat, stirring constantly until the sugar melts. Add remaining caramel sauce ingredients and whisk until everything has melted. Remove from heat to let cool.

Cheesecake Filling: Drain cashews and rinse with cold water.  Add cashews to a high-speed blender or food processor along with the creamer, maple syrup, lemon juice, vanilla, and kosher salt. Blend on HIGH for 3 minutes, scraping down the sides as needed. Taste and add additional creamer to make it less thick and additional maple syrup to make it sweeter.

Assemble Jars: Take a small 3-4 oz container (small mason jars work) and add some of the Crust to the bottom of each jar, pressing down to make a crust. Add some of the Cheesecake Filling from the blender and then top with the Caramel Sauce.  Place in the refrigerator for 30-60 minutes to cool.

Use any toppings, as desired, when serving.