Preheat your oven to 325 degrees F. Place 12 muffin liners in your muffin tin.
To make the crust: Add all of the ingredients to a small bowl; mix all of the ingredients together. Add one tablespoon of crust to each of the cupcake liners and firmly press it to the bottom of the liner.
To make the filling: Add the cream cheese and sugar to the bowl of a stand-up mixer with the paddle attachment. Beat the two ingredients together until light and fluffy. Next add the yogurt, salt, vanilla extract and eggs and beat once more until smooth. Add two tablespoons of filling to each liner. Lightly tap the muffin tin on the kitchen counter until the cheesecake filling is smooth on the top. If it’s still not working, you can use a small spoon to make ‘em nice and smooth.
Transfer to the oven to bake until puffed and set, about 25 to 30 minutes. Cool for 30 minutes on the counter and then transfer to the fridge to firm up for 2 hours.
To make the glaze: add the guava paste and water to a small saucepan and remove once warm to the touch. Transfer the mixture to a food processor and pulse until smooth. Stir in fresh lemon juice.
To assemble: add a dollop of guava paste to the center of each cheese cake and then top with pistachios. If you like, feel free to remove them from the liners (I think they look cuter this way).