In a small bowl, stir together the graham cracker crumbs and melted coconut oil until well combined.

Distribute the mixture equally into small, round, airtight storage containers (one per serving). Firmly pack the crust down using the back of a spoon. Place the containers in the freezer to set while you prepare the filling.

In a medium bowl, combine the yogurt, cream cheese, honey, and lemon juice. Using a hand mixer, beat the mixture until smooth and creamy.

Remove the crusts from the freezer. Spoon the cream cheese mixture evenly over the crusts and smooth the tops with a spoon.

Cover the containers and store them in the refrigerator until ready to eat.