In a small bowl combine the crushed graham crackers and coconut oil. 

Line 24 cavities of a mini muffin pan with paper or silicon cups. 

Divide the graham cracker mixture between cups and press firmly. 

Freeze for 15 minutes. 

To make the filling, add the cream cheese, Greek yogurt, lemon juice, vanilla extract and honey to a bowl and mix to combine. 

Equally divide cheesecake filling among the mini muffin cups. 

Freeze for 15 minutes. 

Remove the mini cheesecakes from the pan. 

Top with strawberries.

Serve immediately or refrigerate until ready to serve.