Preheat the oven to 350 degrees.

Place oats, almonds and graham wafer crumbs into a food processor and pulse to combine. Add remaining ingredients and pulse to come together. The crust should pinch in between your fingers.

Line a muffin tin with silicone cupcake holders and firmly press a heaping tbsp into the bottom of each cup.

Bake for 15-20 minutes.

Set aside to cool.

Place all the filling ingredients into a high-speed blender and blend on high until smooth and creamy.

Scrape down sides as needed. Pour mixture over the crusts and fill up 3/4 of the way to the top. There should still be 1/2-3/4c of the cheese cake filling left over.

Tap to release any air bubbles and place in the freezer for 25 minutes.

Make the topping.

In the same blender add the topping ingredients.

Blend on high, scrape down the sides and blend again.

After 25 minutes the middle layer should be soft and pliable but not runny. If it is too liquidy, place it back in the freezer.

Use a spoon to scoop the strawberry topping into the middle of the cheesecake layer.

Use a toothpick to swirl and make designs.

Place back in the freezer to firm up for 3-4 hours.

Once set, remove the silicone cup and leave at room temperature for 15 minutes.

Slice up some strawberries and fresh mint to place on top of each cup.

Leftovers keep well in the freezer without the fresh strawberries.