Gluten Free Blackberry Cheesecake

2 Line a muffin pan with 12 parchment liners. 
3 Make the crust. In a small bowl, combine the almond flour, coconut flour, coconut sugar, salt, cinnamon, coconut oil, and maple syrup. Stir until mixture holds together. Divide evenly between the muffin liners and press down well. Place in the fridge while making the cheesecake. 
4 Make the cheesecake. In a medium bowl, combine the goat cheese, goat yogurt, maple (or coconut) sugar, and vanilla. Use a hand mixer to mix well. Mix until smooth and no lumps remain. Pour evenly on top of the crusts and place in the freezer for 1 hour. 
5 While the cheesecake is chilling, make the topping. Add the blackberries to a small sauce pan with the lemon juice and maple syrup. Cook over medium/low heat, stirring regularly until berries start to break down. Mix the tapioca flour with a tablespoon of water until smooth and add it into the blackberry mixture. Continue cooking until mixture is thickened, about 1-2 minutes. Let cool for 15 minutes then remove the cheesecakes from the freezer and top with the blackberry sauce. Place back in the freezer to set. 
6 These are best stored in the freezer. Remove and let sit out about 15-20 minutes for best texture before serving.