Prep the pan: Line a 12-cup muffin tin with paper or silicone liners. This makes removal easy and keeps edges clean.

Make the crust: In a food processor, pulse 1 cup nuts, 1/2 cup rolled oats, 6 pitted dates, 2 tablespoons melted coconut oil, and a pinch of salt until it holds when pressed. It should be slightly sticky, not crumbly.

Press the base: Divide the mixture among the liners (about 1 to 1.5 tablespoons each). Press firmly with the back of a spoon to create an even base. Freeze for 10 minutes.

Blend the cheesecake: Beat 12 ounces cream cheese, 1/2 cup yogurt, 3–4 tablespoons maple syrup, 1 teaspoon vanilla, 1–2 teaspoons lemon juice, and a pinch of salt until smooth and fluffy. Taste and adjust sweetness.

Make date caramel: Soak 8–10 pitted dates in hot water for 5–10 minutes if they’re dry. Drain (save a little water). Blend with 2–4 tablespoons soak water (or almond milk), 1 teaspoon vanilla, and a pinch of salt until silky and spreadable.

Assemble: Spoon cheesecake mixture over each crust, filling almost to the top. Add 1–2 teaspoons date caramel on each and swirl with a toothpick for a marbled look.

Set: Freeze for 1–2 hours until firm enough to unmold cleanly. For a softer, mousse-like texture, refrigerate for 4–6 hours instead.

Finish: Top with flaky sea salt or chopped nuts if you like. Serve slightly chilled for the best texture.