You will need 4 short half pint jars. Remove the lid and get them ready.
Make the curst. In a small bowl, combine almond flour, coconut sugar, cinnamon, and salt. Mix together. Add in the ghee and mix well. Mixture should be crumbly, but hold together when squeezed. Press 1/4 of the mixture into the bottom of each jar.
Make the cheesecake. Drain the cashews and add them to the blender. Add in the coconut oil, maple syrup, almond milk, lemon juice and salt. Blend until smooth. Stop and scrape down the sides as needed. Pour 1/4 of the mixture into each jar and place in the fridge while the topping is made.
Make the topping. In a small saucepan combine the blueberries, honey, lemon juice and salt. Cook over medium/low and bring to a boil which will take about 5 minutes. Cook until thickened, about 10 more minutes, stirring regularly. Let cool at least to room temperature before topping the cheesecake. Spoon 1/4 of the mixture on top of each cheesecake jar. This can also be made ahead if desired.
Store cheesecakes in the fridge and serve cold.
*Make sure to use coconut oil and maple syrup to keep them vegan