• Line a 12-count muffin pan with cupcake liners. Set aside.

Graham Cracker Crust

• Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the brown sugar, melted butter, and salt. Mix together.
• Evenly disperse the crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.

Honey Cheesecake Filling

• In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high for 2-3 minutes until stiff peaks. Place the whipped cream in a separate bowl and put it in the refrigerator.
• In that same bowl but using the paddle attachment, beat the cream cheese on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
• Add the honey, yogurt, and vanilla extract and mix on medium speed until combined. Remove the bowl from the mixer and very gently fold in the whipped cream using a silicone spatula.
• Evenly distribute the cheesecake filling into the cupcake liners, covering the crust (I used my #24 cookie scoop). Cover the pan with plastic wrap and place it into the refrigerator for at least 4 hours to set up and chill.
• Top the chilled cheesecakes with whipped cream, orange zest, and extra honey! Keep any leftovers in an airtight container in the refrigerator for up to 5 days.