Preheat oven to 350 degrees F & line 10 slots of a muffin tray * see note for option to make 12 instead
Mix together wet ingredients for cookie dough, then mix in almond flour until well combined. Finally, fold in mini chocolate chips. Press down about 1 tbsp in the bottom of the 10 cups.
Place the extra cookie dough in an airtight container for later. Refrigerate the muffin pan with cookie dough while you make the cheesecake filling.
Cream together the greek yogurt and cream cheese until smooth. Then mix in egg, sugar, and vanilla extract.
Add ~ 1 ½ - 2 tbsp cream cheese mixture over the cookie dough. Bake for 18-20 minutes.
Let cool completely (about 30 minutes), then refrigerate for 4 hours, or overnight.
Roll the extra cookie dough into 30 small balls. Top each cheesecake with chocolate drizzle and three cookie dough balls. Enjoy!
Notes
Note: If you don’t want the cookie dough on top, you can use that cookie dough to make 12 cheesecakes instead of 10. Then, disperse the cheesecake filling in all 12 instead 10 as well. Each cheesecake will be slightly smaller but still great!