Pulse the pitted dates and hazelnuts in a Cuisinart food processor until well combined and nuts are desired consistency. Divide this mixture between 12 half-pint mason jars. Gently tap down the mixture on the bottom of the jar. This can be done with a small flat surface or spoon (we used the bottom of a muddling spoon from our cocktail set). Set aside while you make the cheesecake mixture.

Back in a clean Cuisinart food processor, combine the cottage cheese and Greek yogurt. Blend until completely smooth and fluffy. Add the maple syrup and vanilla bean paste and mix until completely incorporated. Divide this mixture between the 12 half-pint mason jars.

Tighten lids on the jars and keep in the refrigerator until ready to serve. These cups are perfect for a quick and healthy breakfast or healthy slightly-sweet snack.

Serve with your favorite fresh fruit, nuts, granola, toasted coconut, seeds or dried fruit.