1. Preheat oven to 350 and line 12 muffin tins with parchment paper liners. Spray with nonstick spray inside the liners.
2. In a medium bowl, mix together the crust ingredients until it clumps together, but still crumbles apart. Place 1 Tbsp of the mixture into each muffin tin and press down firmly.
3. In another bowl, mix together the cream cheese and egg. Beat until smooth.
4. Add the coconut sugar, Greek yogurt and vanilla. Mix until the consistency is smooth and even.
5. Evenly divide the mixture into each muffin tin (about 2 Tbsp in each tin) and smooth it out.
6. Bake for 15-20 minutes, or until they start to brown and are no longer jiggly in the center.

For chocolate cheesecake:

1. Mix 3-4 Tbsp of cocoa powder to the base mixture, and add a splash of almond milk if the mixture is too thick.
2. Evenly distribute in each muffin tin and bake as normal.

For blueberry cheesecake:

1. In a small saucepan, heat the blueberries, water, coconut sugar and lemon juice on med-high heat until mixture reaches a rolling boil. Lower the temperature to med-low and continue to cook, stirring occasionally, until the mixture is thickened- about 5 minutes.
2. Allow the blueberries to cool for about 10 minutes, then add 3/4 to the base mixture along with the arrowroot powder. Stir to combine and distribute evenly into each muffin tin.
3. Top each cheesecake with the left over blueberries and use a toothpick to swirl around.
4. Bake for 18-22 minutes.