Line a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
Add all crust ingredients to a food processor and pulse until well combined. Mixture will be thick and sticky.
Use a tablespoon to portion out and press crust mixture into the base of lined muffin tin. Place in the freezer to set.
Prepare the cheesecake filling by adding all filling ingredients to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
Remove cheesecake crusts from freezer. Use a cookie scoop or a tablespoon to measure out the filling, adding on top of each crust, so that they are about 3/4 of the way full.
Return to freezer to set completely, at least 6 hours or overnight.
When ready to have remove from the freezer and let thaw on the counter for about 3-4 minutes. They’ll be easy to pop out of the muffin tin at that point!
Store in the freezer and enjoy!