Mini No-Bake Pumpkin Cheesecakes

Line a 12-cup muffin tin with silicone liners (or use paper liners, then coat with cooking spray).

Mix graham cracker crumbs, oil, honey and butter in a medium bowl. Fill each prepared cup with about 1 tablespoon of the mixture. Pat down with the back of a spoon or clean fingers. Refrigerate for 1 hour.

Meanwhile, combine cottage cheese, cream cheese, yogurt, pumpkin, brown sugar, pumpkin pie spice and vanilla in a food processor; process until smooth, scraping down the sides as needed.

Divide the filling evenly among the cups, about 2 tablespoons each, spreading with a spoon or offset spatula to smooth. Freeze for at least 2 hours and up to 2 days. Remove the cheesecakes from the muffin tin; remove the liners and transfer the cheesecakes to a plate or serving tray. Let stand at room temperature for 30 minutes before serving.