prep preheat oven to 325°f. line a muffin pan with parchment paper muffin cups (or use a silicone muffin mold).

make the crust in a bowl, mix almond flour, coconut sugar, melted butter, milk, vanilla, and salt until evenly combined. divide evenly between the 11 muffin cups and press down firmly to form the crust. do not bake yet.

make the cheesecake filling in a mixing bowl, beat the cream cheese until completely smooth. add greek yogurt and mix until creamy and fully combined.add eggs one at a time, mixing just until incorporated. mix in maple syrup, vanilla, and salt. try to avoid overmixing. pour 1/4 cup filling evenly over the unbaked crusts.

bake bake at 325°f for 25–26 minutes, until the centers are just set with a slight jiggle. remove from the oven and let cool completely at room temperature.

chill transfer cheesecakes to the fridge and chill for at least 2 hours (4 hours is best) to fully set and achieve the soft, creamy texture.

blueberry chia jam add blueberries and maple syrup to a small saucepan. cook over medium heat for 3-4 minutes, stirring and lightly smashing the berries as they soften. stir in chia seeds and cook 1 more minute. remove from heat and let thicken as it cools. spoon jam over chilled cheesecake bites before serving.