Line a (6) muffin tin with paper liners. Combine ingredients for crust in a medium mixing bowl and stir well until moistened. Divide mixture between 6 muffin tins and press firmly. Set aside.
Add cashews and coconut milk to a food processor and blend until smooth, scraping sides as needed. Add pumpkin purée, maple syrup, melted coconut oil, tea, and maple syrup to food processor and blend until thoroughly combined.
Spoon pumpkin mixture over the crust layer and spread evenly with a spoon. Freeze for 30 minutes to set.
Melt chocolate chips and coconut oil in a double boiler until smooth, about 8 minutes. Remove cheesecakes from muffin tins and peel off paper. Place on a wax paper-lined tray. Drizzle chocolate over chilled cheesecakes and allow chocolate to harden for 5 minutes. Store in an airtight container in the refrigerator until serving.