1. Make the Crust:  Combine the crust ingredients in a food processor and process, stopping to scrape the sides as needed, until the mixture resembles sand and sticks together when squeezed between your fingers. Divide the mixture evenly among eight muffin cups (about a heaping tablespoon of the crust mixture per muffin cup). Use your fingers to firmly press the mixture down to create a bottom crust.
2. Make the Filling:  Use a stand mixer with the whip attachment or a hand mixer to whip the cream cheese, pumpkin, and coconut cream until very smooth. (Note: You can wipe out the food processor and use it to whip the filling instead, but it won’t be as fluffy.) Add all of the remaining ingredients, except the nutmeg, starting with two teaspoons of lemon juice, and whip again until everything is well incorporated. Taste the mixture and add additional lemon juice until the desired tang is achieved. This will vary depending on the brand of cream cheese used.
3. Divide the filling evenly among the prepared crusts (about 2½ tablespoons per crust). Gently tap the bottom of the pan to level the filling. Top each with a little sprinkle of grated nutmeg. Place the muffin pan in the freezer and freeze until the cheesecakes are firm, but not frozen solid, 1-1½ hours. Insert a butter knife along the edge of each cheesecake to pop them out of the muffin tin. Transfer the cheesecakes to the refrigerator for about 30 minutes before serving.
4. Store any leftovers in a sealed container in the refrigerator for up to two days or, for longer storage, store them in the freezer for up to two weeks, allowing them to thaw in the refrigerator before enjoying.

Source: Heather Pratt

Tips for What to Do With Excess Ingredients: Leftover cream cheese can be used on sandwiches and toast, to top fresh fruit, or to fill jalapeños before grilling. Use a leftover pumpkin to make Spicy Pumpkin Hummus with Chili Pepitas or Pumpkin Pie Granola. Coconut cream is great is coffee, smoothies and creamy soups.