Add the nuts into a food processor or high powered blender. Process into a meal/flour consistency.

Add the dates (you may need to soak them for 10 minutes in warm water if they're hard). And process until you have a dough that sticks together when you press on it.

If using a regular muffin tin, lightly grease it, and line it with parchment paper strips to make getting your cheesecakes out easier. If using silicone, you can skip this step.

Scoop around 1 heaped tablespoon of the crust mixture into your muffin pan and press it down with your fingers.

Repeat this in each muffin mold. Then place the muffin pan in the freezer to set.

Add all of the filling ingredients except for the jam into a blender or food processor and blend until smooth. N.B. with the coconut milk, I like to refrigerate it, then scoop off the "cream" that separates for a thicker mixture. But if yours is runny, that's ok too.

Divide the filling evenly between the muffin molds. Remember to leave room for the jam topping. Tap the tray a few times to release any air bubbles.

Add the jam on top of the creamy filling, until you've covered the surface.

Cover your muffin pan with plastic wrap and freeze until hard - around 4-6 hours.

Once set, remove from the muffin pan and store in the freezer. Once you're ready to eat, let them sit at room temperature for 10 minutes to soften.