Add pecans and dates to a blender. Blend on high speed until fully combined and fine, sticky crumbs are formed. Scoop half tablespoons of the mixture into a 24 cup mini muffin pan, or scoop tablespoons of the mixture into a 12 cup muffin pan.

Press the mixture firmly into the bottom of each muffin tin.

Add all ingredients into a blender. Blend on high until fully combined and smooth. This may take up to a couple of minutes depending on your blender. Scrape down the sides as necessary.

Pour the mixture evenly into the prepared muffin tins.

Place the cheesecakes into the freezer until firm, about 30 minutes.

Pop the cheesecakes out of each muffin tin using a sharp knife. It is easier to pop each cheesecake out if they are frozen.

Serve immediately or store in the fridge for up to a week or in the freezer for up to a month.