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.
Press about 1 tbsp. of the 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. Pour cheesecake filling overtop, filling about ¾ of the muffin tin.
Return to freezer to set completely, at least 6 hours or overnight.
When you're ready to have them, 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 and enjoy at that point!