Preheat the oven to 350 degrees Fahrenheit (180 degrees Centigrade).
Lightly grease a jumbo muffin pan (6 muffin holders) or a regular muffin pan (12 muffin holders) with coconut oil, or if you prefer to use paper cases then insert these into the holders. (I prefer the cases as there are no accidents with the mini-cheeseckes sticking in the holders.)
Mix 1 cup of almond flour with the 3 tablespoons of coconut oil. The oil should be in its solid state as it will melt as you mix it. Make sure the oil is equivalent to level tablespoons otherwise the crust will be too oily.
Place the mixture in the sections pressing down evenly to create the thin crusts for the mini-cheesecakes.
In a large bowl mix 4oz softened cream cheese, 1/4 cup coconut cream, 1/4 cup honey, 1 egg, 1 tsp vanilla and a pinch of salt until well blended.
Add approximately 1/4 cup of the filling (for large) or 1/8 cup mixture (regular sized) to each muffin cup.
Bake at 350° for 30 minutes, until just lightly browned and a knife comes out clean in the center.
To serve, sieve a little icing sugar over the top, add a few crushed walnuts with a sprig of mint or an edible flower, like a tiny viola or dianthus. Serve alone as a rich treat with coffee, or as a dessert with a scoop of plain vanilla ice cream.