Make compote: Add the Compote ingredients to small saucepan and bring to a simmer on medium-low heat, stirring occasionally. Allow to simmer on low for approximately 10 minutes, or until it begins to reduce. Once it has reduced and thickened, remove from heat to let cool. It will become even thicker as it cools.

Make the crust: combine granola and dates in a medium bowl and use your hands to combine. You can also pulse them in a food processor to initially start to combine them, but you will ultimately need to finish combining them with your hands.

Make the filling: Place Cheesecake Filling ingredients in a high-speed blender. Blend on high until it reaches a creamy, smooth consistency. Option to add additional coconut milk 1 tablespoon at a time and then blend some more, scraping down sides as you go, to make it even smoother. Taste and add additional lemon juice or maple syrup, as desired.

Assemble: Take small 3oz jars and push Crust into the bottom, then add Cheesecake Filling, and top with Blackberry Raspberry Compote.

Garnish with additional fresh berries, if desired.

Serve immediately or prep ahead of time and keep in refrigerator overnight.