make the brownie base: in a food processor, combine almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, vanilla extract, and maple syrup. process until the mixture is smooth and forms a sticky dough. divide the dough evenly among parhcment lined muffin tins, pressing it down firmly to create an even base layer.

make the pistachio cheesecake filling: in a mixing bowl or food processor, whisk together vegan cream cheese, pistachio butter, maple syrup, and vanilla extract until smooth and creamy.

assemble the cups: spoon the cheesecake filling over the brownie base, dividing it evenly between the cups. you can place your favorite cookies in the center of each cup if you would like! place the muffin pan in the freezer for several hours or until the cups are firm and set.

add optional toppings: once set, remove the cups from the freezer and let them sit at room temperature for a bit before topping. drizzle with melted chocolate and sprinkle with crushed pistachios, if desired.