Step 1

Add the dates, hot water, and vanilla to the bowl of your food processor and process until mostly smooth, scraping down the sides, as needed. Then add the oats and pulse several times to break them down but don't puree them.

Step 2

Divide the crust between your individual cups and press it down using a spoon or shooter glass.

Step 3

Add all the filling ingredients to your food processor and blend until smooth, scraping down the sides as needed. Then pour and divide the filling over the crust.

Step 4

Add all the ingredients to a medium bowl and gently mash with a potato masher or large fork, but leave some chunks for texture. Then top each mini cheesecake with a large spoonful of the fruit topping.

Step 5

Optional: Garnish with fresh raspberries and mint leaves.

Step 6

Place the layered cheesecakes in your fridge for at least 1 hour before serving, but these taste best when refrigerated overnight.