Step 1

Mix the ingredients for the filling in a bowl with a fork until combined.

Step 2

For the crust you can either blend the ingredients or use melted coconut oil (or butter) and ground oats (use your coffee grinder if you don't have a blender) and just mix in another bowl until you get a crumbly, but sticky mixture.

Step 3

Spread the ingredients for the crust in a container of your choice. I decided to make mini cheesecakes, so I separated the crust and filled 8 silicone muffin cups with 2 tsp of crust each. Then press the mixture for the crust down and flatten with a spoon.

Step 4

Spread the filling on top and flatten with a silicone spatula.

Step 5

Freeze for at least one hour and pop the cheesecakes out of the silicone cups then transfer to the fridge (or freeze again*). If you’re making a bigger cheesecake, you can make it in a smaller springform and refrigerate for 3-4 hours or overnight.