For the Crust:

•1 cup almond flour (96 g)

•2 tbsp maple syrup (30 ml)

•2 tbsp melted coconut oil (30 ml)

•½ tsp ground cinnamon (1 g)

•Pinch of sea salt

For the Pistachio Cheesecake Filling:

•8 oz cream cheese, room temperature (226 g)

•½ cup plain Greek yogurt (120 g)

•⅓ cup honey or agave syrup (80 ml)

•½ tsp vanilla extract (2.5 ml)

•¼ tsp almond extract, optional (1.25 ml)

•½ cup finely ground pistachios (60 g), plus more for garnish

•2 tbsp unsweetened pistachio butter (30 g) (or almond butter)

•Juice of ½ lemon (about 1 tbsp / 15 ml)

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Prepare the crust: In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.
Assemble the crusts: Line a 12-cup muffin tin with paper liners. Press 1 tablespoon of crust mixture into each cup. Chill in the fridge while you make the filling.
Make the filling: Using a hand mixer, beat cream cheese until smooth. Add Greek yogurt, honey, vanilla, almond extract (if using), pistachio butter, and lemon juice. Beat again until fluffy. Fold in ground pistachios.
Assemble and chill: Spoon the filling evenly over each crust, smoothing the tops. Refrigerate for at least 4 hours or overnight until set.
Serve: Remove from muffin tin and peel off liners. Garnish with extra chopped pistachios and optionally top with fresh raspberries or a spoonful of Greek yogurt.