Remove cream cheese from the refrigerator and allow to soften to room temperature.
Preheat the oven to 325 degrees.
Spray mini springform pans with coconut oil to prevent sticking.
In a large bowl, add all wet ingredients. Use an electric mixer to beat until creamy.
In a small bowl, add almond meal, melted coconut oil, and ½ teaspoon cinnamon. Mix well. This is for the crust.
Put some of the almond meal in the bottom of each springform pan and press down to flatten.
Pour cheesecake batter on top of the crust. Place mini springform pans into a larger pan. Optional: Sprinkle cinnamon on top of each cheesecake.
Bake for 30 minutes. Turn oven off and open the door to allow the cheesecakes to cool slowly to prevent cracking.
Chill in the refrigerator.