crust: in a food processor, combine medjool dates, oats, almond butter, dairy-free milk, and vanilla extract. process until the mixture reaches a crumbly consistency. line parchment paper in muffin cups and press the crust mixture into the bottom of each cup. place in the freezer while preparing the filling.

filling: in a food processor, blend vegan cream cheese, lakanto powdered sugar substitute, and vanilla extract until smooth. remove muffin cups from the freezer and spoon the cream cheese mixture over the crust. smooth the tops and return to the freezer.

raspberry jam: in a saucepan, combine frozen raspberries, water, cinnamon, and maple syrup. bring the mixture to a simmer over medium heat, stirring occasionally. continue to cook until the raspberries break down, and the mixture thickens (about 10 minutes). remove from heat and let it cool.

assembly: once the raspberry jam has cooled, spoon it over the cheesecakes. freeze the cheesecakes for at least 4-5 hours or until set. store in the freezer in an airtight container. thaw about 15 minutes (or to desired texture) before eating.