Preheat your oven to 350° and line muffin tin with silicon baking cups or grease with non-stick spray.
Whisk together the almond butter, maple syrup, coconut oil, and vanilla until very smooth. Add in remaining ingredients and mix until a thick dough forms.
Press about 1 tbsp of dough into bottom of prepared muffin tins and flatten with a spoon or your fingers forming a mini crust in the bottom of each muffin cup.
Bake for 12-15 minutes or until dough is still soft to touch. You want the crust to remain chewy after cooling.
Let cool while you make cheesecake filling.
Place all cheesecake ingredients into a blender (I find putting them in the order listed helps them to blend easier), and process until the mixture is smooth and creamy. You may need to pause and scrape the sides down or stir the mixture a little to help it blend through if you’re not using a high-speed blender (I used my Vitamix for this recipe).
Pour filling over cooled cookie dough base until it is level with the top of the muffin pan.
Place mini cheesecakes in freezer for an hour or until filling is firm.
Take cheesecakes out of freezer 5 minutes before serving.