In a medium bowl, stir together the almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt. You’re looking for a soft, crumbly texture moist enough to press down but not sticky.

Grab your muffin tin and line it with 12 paper liners. (Pro tip: the cuter the liners, the more impressive your little cheesecakes will look. It’s science.)

Scoop about 1 tablespoon of crust mixture into each liner and press it down firmly with the back of your spoon or your fingers. You want a nice, even base that’ll hold up once the filling is added. Pop the tray into the fridge while you make the filling. Let those little crusts chill out for a bit.

In a mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. This is your base, so don’t rush it you want it lump-free.

Add in the Greek yogurt, honey (or agave), vanilla extract, almond extract (if using), pistachio butter, and lemon juice. Beat again until everything’s fluffy and well combined.

Pull the crusts out of the fridge and evenly spoon the pistachio filling into each cup. Smooth out the tops with a spoon or small spatula. Don’t worry if they’re not perfect these have a rustic charm that makes them all the more lovable.

Cover the muffin tin (plastic wrap or a large container lid works great) and pop it back in the fridge. Chill for at least 4 hours, or even better, overnight. They’ll set up beautifully and taste even more amazing the next day.

Once they’re firm and ready to go, carefully remove the cheesecakes from the muffin tin and peel off the liners.

Garnish with a sprinkle of chopped pistachios on top. Want to make them extra adorable? Add a fresh raspberry or a tiny dollop of Greek yogurt. Or both. Because why not?