1For the base: combine all the ingredients in a mixing bowl and mix together until well combined.
2Press about 1 TBSP amount into the base of a muffin tin. I lined with strips of baking paper for easier removal
3Set in freezer while you make the filling
4For the filling, melt your cacao butter over the stove on low heat, stirring.
5place all the filling ingredients except cherries in a blender and blend until smooth. About 2 minutes.
6half the cherries and remove the stone. Fold into the cheesecake mixture
7pour mixture over the top of bases in your muffin tin
8set cheesecakes in freezer for about 4 hours
9Defrost for a few minutes before serving
10Decorate with some extra cherries and enjoy