In a food processor, blitz the oats to form a flour, then add in the dates, coconut oil and peanut butter until well combined.
Press this mixture into a cupcake tray to form the base of your cheesecakes. I like to pop strips of baking paper in the base of each of these to help with removing the cakes later on.
For the filling, combine all of the ingredients in a high speed blender or food processor and blend until super smooth and creamy. Pour this over the cheesecake bases, then swirl through a little extra peanut butter to finish.
Pop these into the freezer for 4 hours minimum to set. Carefully remove these from the tray, using a knife to loosen them. Decorate with toppings of choice- i love a little extra melted chocolate, and enjoy!
