Add walnuts, pitted dates, cinnamon, and salt into a food processor. Pulse until crumbly, about 30 seconds. Press into a mini muffin tin to form the crust.

Drain and rinse soaked cashews. Blend them with coconut cream, maple syrup, lemon juice, vanilla extract, and salt until smooth, about 1-2 minutes.

Spoon cashew filling over crusts in the muffin tin and smooth the tops. Freeze for at least 2 hours until firm.

Combine cherries, maple syrup, and lemon juice in a saucepan over medium heat. Simmer for 5-7 minutes. Stir in cornstarch mixed with water and cook for 1 more minute until thickened.

Remove cheesecake bites from the tin and top with cherry compote before serving.