First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.

Next, prepare the crust. Place graham crackers, ritz crackers, and butter into a high-speed food processor. Process on high until the mixture forms a crumble.

Spoon 1-2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.

Bake graham cracker crust for 5 minutes at 350ºF.

While the crust is baking, prepare the cheesecake filling. Place the Greek yogurt in a high-speed food processor and process until smooth. Then, add the softened cream cheese and process again until combined. Next, add the honey, vanilla extract, lemon juice, and lemon zest process again. Lastly, add the egg white and pulse the food processor until just combined.

Once the crust is done, remove it from the oven. Spoon in around 1.5 - 2 tablespoons of the cheesecake mixture into each mini cheesecake.

Top the lemon filling with lemon zest or graham cracker crumbs.

Bake mini cheesecakes for 10-12 minutes, or until they are firm to the touch.

Let the cheesecakes cool for at least 15 minutes before removing them from the muffin tin. Then, transfer to the refrigerator to chill for at least 2 hours before serving.