Melt the butter in a small bowl and mix in the almond flour. Distribute evenly into lined mini cupcake tins and press the crust into the bottom of the cups.
Bake at 325° for 10 minutes and remove to a rack to cool.
In another medium sized bowl, beat the softened cream cheese until fluffy. Gradually add the monk fruit and mix well. Add the yogurt, egg, vanilla, lemon juice, and salt and beat until combined.
Pour the cheesecake mixture onto the cooled almond crusts. Fill up to the top of the papers to ensure a full bite of cheesecake in each cup.
Bake at 325° for 18-20 minutes, until no longer jiggly. Remove from oven onto a cooling rack. One cooled, refrigerate for at least 4 hours. Serve with your favorite topping and enjoy!