Step 1

Add 12 muffin cups to a muffin pan.

Step 2

Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender.

Step 3

Blend until the almonds and oats have broken down.

Step 4

Add the shredded coconut and the coconut oil.

Step 5

Pulse until everything has combined.

Step 6

Divide the mixture evenly between the 12 muffin cups and press it down until it is packed down and no loose parts remain.

Step 7

Place the muffin tin in the freezer for the bases to firm up. Chill for at least 15 minutes.

Step 8

Add the almonds, blueberries, lemon juice, maple syrup, coconut oil, and vanilla to a high speed blender.

Step 9

Blend until the mixture is smooth and creamy. You may need to use your blender's tamper to keep it going.

Step 10

Remove the chilled bases from the freezer, and divide the cheesecake mixture evenly between the 12 muffin cups. Smooth out the tops and place back in the freezer for at least 2 hours for them to firm up.

Step 11

Remove from freezer 1/2 hour before serving so they can thaw a bit. Garnish and serve.

Step 12

Store uneaten cheesecakes in the freezer in an airtight container.