Before you begin to make the crust, lightly grease a muffin pan with coconut oil. Then cut 12 thin strips of parchment paper to line the muffin tins with. The strips will help you remove the cheesecakes from the pan once they are done, so make sure the edges have enough overhang to hold onto with your fingers. Line the muffin pan with the strips. See the photo below for an example.
To make the crust, place all of the crust ingredients in a food processor and pulse for about a minute or until the mixture is well combined and broken down a bit. Don't over blend. The crust should still have a little texture to it. The mixture should stick together when pressed, but won't form one big sticky ball in the food processor (like you may want in other recipes). If the mixture seems a little dry, add a few more dates. If it's too sticky, add some more walnuts.
Divide the crust mixture evenly among the twelve muffin tins. Press the crust down firmly with your finger tips or a shot glass.
Place the muffin pan in the freezer.
Filling
To make the filling, place all of the filling ingredients in a blender and blend on high until really smooth.
Remove the muffin pan from the freezer and pour the filling over the crusts.
Topping
Top the cheesecakes with pineapple pieces and you're done!
Now, return the muffin pan to the freezer for about 4-5 hours or until the cheesecakes are completely set.
While they are still frozen, remove them from the pan by gently pulling on the tabs you created earlier. This is when greasing the pan also comes in handy! If you forgot to grease the pan (hello, been there), use a butter knife to gently pry them out. Make sure to do this while they are still frozen though.
Allow to sit at room temperature for about 20-30 minutes before serving to allow them to soften a bit. Store under refrigeration in a sealed container for up to 5 days. They can also be stored in the freezer in a sealed container for even longer!