Add all filling ingredients to a blender and blend until just combined. Be careful not to over-blend.Tip: Blending too long will introduce lots of air bubbles. To reduce the amount of air bubbles, tap the blender a few times after blending, then set aside while you prepare the crust. More air bubbles will deflate as the filling sits.
Preheat oven to 350°F/175°C. Line seven holes of a muffin pan (or more if you are adjusting recipe amount) with muffin liners or parchment paper.
Mix oat flour, brown sugar, and cinnamon in a bowl.
Drizzle melted coconut oil over and mix with a fork until the dough starts to clump.
Add water 1 teaspoon at a time, just enough to help the dough hold together.
Divide the dough into the lined muffin pan. Press the dough down to form the crust of the cheesecakes.
Bake the crusts for 5 minutes to let them dry out a little.
Pour the filling into the crusts and smooth out the tops. Tip: Strain the filling through a sieve first if your filling has a lot of air bubbles.
Bake for 20 minutes. The center of the cheesecakes should still be slightly jiggly.
Place the muffin pan on a wire rack for 10 minutes. Then gently remove the mini cheesecakes from the pan and place directly on the wire rack to finish cooling to room temperature.
Put the cheesecakes on a plate and transfer to the fridge to chill and firm up for at least one hour.
Store covered in the fridge for up to 5 days, or in the freezer for 2 months.