Place all ingredients into a food processor

Pulse until the mixture is well blended and forms a dough

Line each muffin cup in a 12-cup muffin pan with strips of parchment paper or cupcake liner (to make it easier to pop out of the mold when done freezing)

Using your fingers or back of a spoon, place about a tablespoon or tablespoon and a half of crust mixture into each cup on top of the parchment paper strip or cupcake liner

Press down the crust so that is completely flat on the bottom of the cup

After filling each cup with crust, make the cheesecake filling

In a high-speed blender, place all of the ingredients except for the passion fruit pulp

Blend until the mixture is thoroughly mixed and there are little to no chunks

Pour filling into a bowl and pour in the passion fruit pulp

Mix the passion fruit pulp into the filling

Pour the mixture over the crust into each muffin cup

Place into freezer for 3-4 hours

While in the freezer, make the passion fruit syrup topping

Once frozen, take out of the freezer, allow to thaw for a few minutes, top with passion fruit syrup, serve and enjoy!

Mix the passion fruit pulp and the maple syrup or honey into a bowl until well blended

Top each cheesecake cup with syrup

Serve and enjoy!