To make the crust, blend dates in the food processor until they form a ball. Set aside, then blend the pecans until they’re ground up completely. Add the dates back in and blend until it combines to make a crust.
Blend the rest of the ingredients in the blender until smooth.
Prep a muffin tin by greasing it or using muffin liners. Add 1 tbsp of the crust into each well of the muffin pan. Make sure to press it down firmly.
Distribute the cheesecake mixture evenly among all of the mini crusts.
Freeze for 4-6 hours. Use a knife to gently remove.
Serve and enjoy!
If you freeze for longer than 6 hours. Let them thaw for 10 minutes before trying to get them out of the muffin pan (this is only if you didn’t use liners).
Store in freezer for 1-2 weeks in an air tight container or in the muffin pan with plastic wrap covering it.