In a small food processor or blender, blend the walnuts, almond flour, sugar, cinnamon, and salt to form a crumb mixture.

Then stir the coconut oil into the mixture.

In a medium-sized mixing bowl, beat the cream cheese, yogurt, honey, sugar, and vanilla until well combined.

Pour a heaping tablespoon of the crumb mixture into each mason jar. With a small shot glass, press the mixture down into the cup.

Then spoon the cheesecake batter on top until the cups are filled about halfway. Place some berries of choice.

Then fill the rest of the cups with the remaining batter. Sprinkle the extra crumbs or berries on top.

Eat immediately or store in the fridge for up to five days.