line a muffin pan with 9 parchment paper liners and set aside. add the dates to a food processor and process until they form a sticky paste. if your dates are a bit dry, you can soak them in hot water for 5 minutes, then drain well.

add the cocoa powder, almond flour, gluten free oat flour, dairy-free milk, and vanilla extract to the food processor. process until a thick, brownie-like dough forms.

divide the brownie mixture evenly between the 9 muffin liners and press firmly into the bottom to form the base. place the pan in the freezer while you prepare the filling.

in a mixing bowl, add the cream cheese, peanut butter, greek yogurt, honey or maple syrup, and vanilla. mix until completely smooth and creamy. spoon the cheesecake filling evenly over the brownie bases and smooth out the tops. freeze for 30 minutes to set.

while the cheesecakes are chilling, prepare the topping. add the peanut butter, melted coconut oil, honey or maple syrup, vanilla, and sea salt to a small bowl and mix together.

pour or spoon the peanut butter topping evenly over each cheesecake. return to the freezer for 3–4 hours, or until fully set. let sit at room temperature for a few minutes before enjoying.