Add the dates, hot water, and vanilla to the bowl of your food processor and process until mostly smooth, scraping down the sides, as needed. Then add the oats and pulse several times to break them down but don't puree them.
Divide the crust between your individual cups and press it down using a spoon or shooter glass.
For the cheesecake filling
Add all the filling ingredients to your food processor and blend until smooth, scraping down the sides as needed. Then pour and divide the filling over the crust.
For the topping
Add all the ingredients to a medium bowl and gently mash with a potato masher or large fork, but leave some chunks for texture. Then top each mini cheesecake with a large spoonful of the fruit topping.
Optional: Garnish with fresh raspberries and mint leaves.
Place the layered cheesecakes in your fridge for at least 1 hour before serving, but these taste best when refrigerated overnight.
Notes
Don't overprocess the oats when making the crust. You want a nice texture, not a puree.
Wet your spoon or shooter glass when pushing the crust down into the individual cups to prevent sticking.
If possible, make your mini cheesecakes one day in advance as these taste best when refrigerated overnight.
You may use strawberries, blueberries, or a mix of berries for the topping. Or, to save time, you may use your favourite store-bought jam for the fruit topping.
The serving size pictured is 6-ounce glasses. Portion sizes will vary according to the size of the glass being used. Leftovers will keep refrigerated for 3-4 days.