Prep your pan. Line a 12-cup muffin tin with silicone liners or paper liners. For 16 bites, you can use two pans or work in batches. Silicone helps the bites release cleanly after freezing.

Make the crust. In a bowl, combine crushed graham crackers, melted light butter or coconut oil, honey (if using), and a pinch of salt. Stir until the mixture resembles damp sand and holds together when pressed.

Press the base. Divide the crust mixture evenly among the liners—about 1 tablespoon per cup. Use the back of a spoon to press it into a firm, even layer. Place the pan in the freezer while you make the filling.

Beat the filling. In a medium bowl, beat the light cream cheese until smooth. Add Greek yogurt, powdered sugar, vanilla, lemon juice/zest, and salt. Mix until creamy and lump-free. Taste and adjust sweetness or lemon as needed.

Fold in extras. If using fruit or mini chips, gently fold them into the filling. Keep mix-ins small so the bites freeze evenly and cut cleanly.

Fill the cups. Spoon about 2 tablespoons of filling over each chilled crust. Smooth the tops with the back of the spoon. If you plan to drizzle chocolate, wait until after freezing.

Freeze until set. Place the pan flat in the freezer and chill for 3–4 hours, or until the bites are firm all the way through.

Finish and serve. Once frozen, drizzle with a little melted dark chocolate if desired. Let the bites sit at room temperature for 3–5 minutes to soften slightly before eating. Enjoy the creamy, cool center with that crisp graham base.