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nickyrenee42
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Add the graham cracker crumbs and coconut oil to a medium bowl. Stir to combine.
Divide among a freezer tray or mini cupcake liners set into a mini muffin pan. I use about 1 teaspoon in each. (Using a pan helps the cheesecakes hold their shape as they set.)
Add the remaining ingredients to another medium bowl. Whisk until well mixed and creamy.
Divide the cheesecake mixture among the cups on top of the graham cracker crumbs. I use a heaping tablespoon in each.
Chill in the freezer for 2 hours to set or in the refrigerator for about 6 hours. Serve very cold.