Add oats to a food processor and blend until small bits. Next add the other ingredients and process into a course "dough". If it’s too dry, add a few more drops of water.

Lightly grease 4 (4-inch) ramekins, cake pans, or creme brulee dishes. To make removing the cheesecakes easier, cut small squares of parchment paper and lay them in the pans. This creates little tabs that makes removing them easier to pop out once frozen.

Divide the crust mixture into each pan and press down very tightly. You can use a flat object to help create a smooth crust. The bottom of a glass works really well.

Add all filling ingredients to a blender or food processor and blend until very smooth (I blend it for at least 5 minutes).

Divide filling evenly among the pans and spread evenly with a spatula. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours. Once they've set, remove them by loosening edges with a knife and pulling up on the parchment.

If desired, melt chocolate and drizzle over the top just before serving and top with fresh berries. If frozen foods are hard on your teeth these can be allowed to set at room temp for about ten minutes to soften. Keep in the freezer for up to 1-2 weeks.