Over medium heat, toast the almond flour until golden brown, about 3 minutes.
Mix together the toasted almond flour and the remaining oreo crust ingredients until well combined.
Line a cupcake/muffin pan with cupcake liners and add about 1 tablespoon of the oreo crust mixture into each liner. Press the mixture into an even layer with your thumbs. You should have about 2-3 tablespoon of oreo crust mixture leftover that we will use later.
For the cheesecake filling, use an electric mixer to beat the cream cheese, butter, and coconut oil until well combined and fluffy. Once beaten, stir in the remaining filling ingredients along with 2 tablespoon of the leftover oreo crust (you should still have a bit of leftover crust to sprinkle on top later). Stir until well combined.
Evenly distribute the cheesecake filling to the cupcake liners on top of the oreo crust. Sprinkle the cheesecake bites with the remaining oreo crust. Place in the freezer for 60 minutes to let harden and set, then enjoy!
Notes
*** It's the finely ground coffee that you would use to make a cup of coffee. Not the spent/already used coffee grounds though and not the liquid from ground coffee/coffee powder. Notes on Sweeteners: