Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan).
Bake in the oven for 20 minutes.
Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
Carefully pop out the mini cheesecakes from the pan.
Optional: Top with chocolate syrup, chocolate chips and/or whipped coconut cream.