Directions

1. Preheat the oven to 350F. Line two 12-count muffin pans with 18 liners. There will be 6 empty.

2. Prepare crust by combining almond flour, brown sugar, and melted butter or ghee in a bowl. Mix ingredients using your hands to press together to form a sandy consistency.

3. Divide crust into prepared liners with about 1½ Tbsp of crust per mini cheesecake. Press into the bottom and slightly up the sides. Pre-bake for 10 minutes.

4. Meanwhile, prepare the cheesecake filling. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese that is softened to room temperature and granulated and brown sugar to the softened cream cheese on medium-high speed for about 1 minute, or until the mixture is smoothly combined.

5. Next, add Greek yogurt, pumpkin puree, tahini, pumpkin pie spice, and salt and beat until fully combined.

6. On medium speed, add room temperature eggs one at a time and beat just until combined. Divide the batter between all the liners on the cooled and baked crusts.

7. Bake until the cheesecakes are set, about 20 minutes. Set the pan on a wire rack and allow to cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for 2 hours.

8. Once chilled, add toppings of choice like date syrup and whipped cream and serve. Cover and store leftovers in the refrigerator for up to 5 days.