Preheat oven to 350. Place 8 paper liners in a cupcake pan and spray with cooking spray.
Mix almond flour and melted butter. Divide between the prepared liners in the cupcake pan and press down to form the crust.
Make the filling. With a food processor mix the filling ingredients until fluffy. Divide the filling between the prepared crusts. (If you have extra filling you can bake it separately or mix up a little more or the crust mixture and make more cheesecakes).
Bake at 350 for 30 minutes until golden around the edges and no longer jiggly.
Notes
Nutrition: The nutrition facts are for 1 cheesecake. There are 2.4 NET carbs per serving.To Store: Keep the cheesecake cupcakes in the fridge for up to 4 days.To Freeze: Wrap the cheesecake cupcakes with plastic wrap. They will last up to 3 months. You can eat them frozen or thaw in the fridge overnight. Notes on Sweeteners: