1. For the base, blend together the oats, dates and coconut oil until you’re left with a sticky mixture.
  2. Press this into the base of a lined brownie tin and pop this into the freezer whilst you prep the filling.
  3. Blend the cashews, dates, peanut butter, coconut oil, milk, agave and salt until ultra-smooth and creamy.
  4. Pour this over the base and leave the cheesecakes to set in the freezer for at least 5 hours.
  5. Once your cheesecakes are set, allow to thaw very slightly then slice into portions.
  6. To garnish, top eat of these with some mixed berries, rose petals and a drizzle of melted chocolate.