In a food processor, chop almonds and pecans, one at a time. Place chopped nuts together in a bowl.
Remove pit from dates and process in the food processor until creamy. Combine date paste and nut mixture together.
Add 1 tablespoon of the mixture to each individual cavity in the cheesecake pan and press down to form a flat crust.
Process the cashews and coconut oil in the food processor until creamy like peanut butter. Place the mixture in a large bowl and mix in the yogurt, lemon juice, honey and salt. Pour mixture on top of crust and freeze overnight.
Bring the blueberries, water and lemon juice to a boil, then reduce heat to medium-low.
Mash the blueberries with a fork and simmer for about 30 minutes to reduce the mixture. Let cool, drizzle sauce over cheesecake and serve.
Store cheesecake in the freezer and any leftover blueberry sauce in the fridge to preserve.