No-Bake Mini Blueberry Cheesecakes

Directions

1. 1
   In a blender or food processor, combine the crust ingredients.
2. 2
   Blend until it starts to clump together. If using oats, you may have to add 1-2 tablespoons water depending on how moist your dates are.
3. 3
   Press into the bottom of 6 muffin tins lined with a small strip of parchment paper for easy removal.
4. 4
   Chill.
5. 5
   Combine the filling ingredients in a blender and blend on high until smooth and creamy.
6. 6
   Pour on top of the crusts.
7. 7
   Defrost the frozen blueberries.
8. 8
   Spoon/swirl on top of the filling.
9. 9
   Freeze overnight.
10. 10
    Enjoy! Keep in the freezer for up to a week. I like to eat them straight from the freezer but you can thaw for 5 minutes for a softer texture.