For the crust, place the blanched almonds in a food processor and process for about 40 seconds. Add the rice syrup and coconut oil and process again until the mixture sticks together when you press it together with your fingers.
For the filling, place all the ingredients except the blueberries in a high-speed blender and blend until completely smooth.
Lightly oil the containers/ramekins and place two parchment paper strips in there. This will help removing the cheesecake from the containers later.
Divide the crust mixture into the containers and press it flat with a spoon or your fingers. Add the cheesecake filling, top with the blueberries and put it in the freezer for about 5 hours. I'd recommend giving them a quick thaw before eating. Remove them from the containers and enjoy!
I used 6-ounce ramekins - similar to these. Just make sure you can put them in the freezer.