Soak the cashews either for 1 hour in really hot water or overnight. Drain and dry the nuts.
Add the nuts, thick coconut cream, maple syrup, and vanilla to the blender. Blend on high until completely silky smooth, this typically takes about 3 minutes, the longer you blend it the smoother it becomes.
I cut tiny holes in the silicone mold to slide the cake pop sticks into place. You can add them to all of the bunnies or just some, we added them just to a few and filled the rest without sticks.
Pour the thick creamy filling into the bunny wells, try to have them even with the top.
Set the tray in the freezer for about 1 hour until really frozen solid.
Melt the white chocolate to package instruction, aim for completely melted-but not really hot as that could start to melt the frozen cheesecake filling in the chocolate.
Carefully remove each bunny and then dip one at a time into the white chocolate, let the excess chocolate drop off. Set them down on wax or parchment paper.
One at a time you can use a fork or piping bag to drizzle a bit more white chocolate on top of the bunnies.