Freezing roquefort cheesecake cooked or uncooked

Once you've got your wet ingredients in there the timer is running. The chemical rising action only lasts a little while, and you want as much of that as possible to happen while the muffins are in the oven. If you wait past that window your muffins aren't going to rise very well, if at all, and I think you'd definitely run into that with freezing the mixture.

Even if freezing the batter would stop the chemical reaction (which I seriously doubt), you wouldn't be able to make use of that fact. Using a conventional freezer, the cooling process is going to be fairly gradual. Your batter is going to be at an active temperature for quite a while before eventually reaching the mythical non-reactive temperature--far longer than the chemical rising action lasts. And then as you thaw the batter you have another lengthy period where your chemical clock is ticking, long before you can get it in the oven.

Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.

I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that.