Directions: In a food processor or blender add all for the crust and blend until ingredients are well combined and create a dough-like ingredients consistency(the crust should be sticky and easy to shape). Lightly spray a cupcake pan to prevent the bites from sticking and place a strip of parchment paper in each mold (this will help when removing the bites from the individual cupcake molds once frozen). Place about 2 tablespoonsof the crust on the bottom of the cupcake molds. Press down firmly to flatten. Make the cheesecake mixture by putting all of the ingredientsin a high speed blender. Add more liquid if needed (coconut milk, lemon or syrup). Pour in the cheesecake mixture on top of the crust to fill the cupcake molds to just below the rim. Place in the freezer for about 2-3 hours or until completely hardened. Remove from the freezer and let defrost for about 5-10 minutes before serving. Add toppings of choice and ENJOY!