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In a bowl, combine graham cracker crumbs and melted coconut oil. Press a spoonful of this mixture into the bottom of small serving cups or jars to form the crust.
In another bowl, beat cream cheese until smooth. Add Greek yogurt, honey or maple syrup, lemon zest and juice, and vanilla extract. Mix until fully combined and creamy.
Spoon or pipe the cheesecake filling over the crust layer in each cup.
Top with mixed fresh berries and garnish with fresh mint leaves if desired.
Chill in the refrigerator for at least 2 hours before serving.
Serving and Storage Tips:
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