Preheat oven to 350 °F (180 °C).

In a food processor, crush the almonds and the oats. Add the sugar and the melted coconut oil and mix.

Transfer the mixture into the bottom of muffin liners and use your fingers to press it evenly into the bottom.

Bake the crust for 15 minutes and let it cool.

In a large bowl, mix the cream cheese, sugar and corn starch. Add eggs, vanilla extract and greek yogurt. Mix until well combined.

Pour the batter over the crusts.

Bake for 20-25 minutes until they begin to brown.

Let them cool completely, cover and refrigerate for at least 4 hours or overnight.

Top with some raspberry jam. Store in the fridge for up to 6 days.