Add oats to the food processor or blender and pulse for a few minutes to make it more like oat flour texture.
Add almond flour and pitted dates and blend until combined together.
Divide equally between your cupcake mold and press firmly.
Put inside the freezer to firm while you make the cheesecake filling.
Add pre-soaked and drained cashews into the food blender.
Add the remaining ingredients except for pink pitaya powder.
Blend until smooth and creamy.
Split mixture in half.
Top each mini cheesecake base with the cheesecake filling.
Put back into the freezer for 15 minutes to set.
Add the pink pitaya powder to the remaining half of the filling.
Blend for a couple of minutes to mix it up.
Top up the first cheesecake layer with the pink cheesecake filling and garnish with raspberries.
Put back into the freezer for 2 hours to set completely.