Line a mini cupcake pan with strips of parchment paper for easier removal of bites.

In a high-speed blender, pulse together pitted dates and almonds until broken down. You should be able to press the mixture together and have it stick. Press about 2 tablespoon-fuls of mixture into cupcake pan cavities and set in refrigerator while mixing the cheesecake batter.

Blend vegan cream cheese, coconut milk solids, coconut oil, lemon juice, vanilla, & maple syrup until completely smooth.

Remove half of the cream cheese mixture and set aside in the fridge. Add strawberries into remaining mixture and blend until smooth and batter is the color of your liking.

Using a small scoop, add strawberry batter to cupcake until about halfway full. Freeze for 30 minutes.

Scoop in plain cheesecake batter to the top of the cupcake tins. Freeze for 2 hours until completely set.

To serve, remove from freezer 5 minutes prior. Place cupcake pan in a sink about 1-inch full of hot water. Pull parchment paper strips gently to remove cheesecakes. If you're having trouble removing them, run a knife around the edges to loosen.

Top with blueberries and chopped strawberries. Enjoy!