Mini Cinnamon Roll Cheesecake (grain free)

5 Preheat oven to 325° and line a muffin liner with 12 parchment liners. 
6 Make the crust. In a medium bowl, combine the almond flour, coconut sugar, coconut oil, salt and cinnamon together and mix well. Divide evenly among the muffin liners and press down. Bake 8-9 minutes. Remove from the oven and lower the temperature to 300°.
0 While the crust is baking make the cheesecake. In a large bowl, combine the goat cheese, maple sugar, maple syrup, eggs, and vanilla. This is easiest is all ingredients are room temperature. Use a hand mixer and beat until smooth and no lumps remain. 
1 Make the cinnamon sugar mixture. In a small bowl, combine the coconut sugar and cinnamon. 
2 Assemble the cheesecakes. Pour enough cheesecake into each muffin to cover the crust, using about half the mixture total. Top with 1/2 teaspoon cinnamon on each muffin then top with remaining cheesecake mixture. Top with remaining cinnamon sugar mixture, spreading evenly for all the muffins. Bake 17 minutes, until cheesecakes are set. Let cool and then place in the fridge to set fully. 
3 Store covered in the fridge for up to two weeks. Makes 12 muffins