Gather all the ingredients.
Preheat oven to 325F.
Pour Gelatin into a small mixing bowl with cold water without mixing. Let it sit for at least 5 minutes to let the Gelatin bloom.
In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, and melted butter (melted in the microwave). Using a fork, blend well until combined and crumbly.
Line a cupcake pan with cupcake liners.
Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once browned, remove from oven and cool for at least 10 minutes.
In the meantime, drain the water from the Silken Soft Tofu and transfer it to a holding plate.
Combine all the ingredients for the cheesecake into a food processor: Silken Soft Tofu, Monkfruit Erythritol Blend, cream cheese, Vanilla Extract, lemon juice and pulse until pudding like texture is achieved (about 15 seconds).
Once 5 minutes has passed from 3), microwave Gelatin for 10 seconds to let it warm and liquefy. Add it into the food processor and pulse briefly to mix all the ingredients together.
Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.