For the crust:

1. Prepare a muffin tin by inserting paper liners; set aside.
2. In a medium bowl, combine the graham cracker crumbs, ground flax seed and cinnamon.  Stir in the coconut oil until mixture begins to bind together.  Spoon into prepared muffin cups and press down firmly to form crust.

For the cheesecake:

1. Place the Neufchâtel cheese and Greek yogurt in a bowl and beat with an electric mixer until smooth and blended.  Add in the lemon juice, honey and vanilla extract and beat again until everything is well combined.  Adjust sweetness by adding more honey, if desired.
2. Evenly divide the cheesecake mixture among the each muffin cup, topping the graham cracker crusts and smoothing over until level.  Cover with plastic wrap and refrigerate for 4-6 hours, or until fully set up.  Alternatively, you can place in the freezer for 1 hour, or until set up.
3. Top with desired red and blue berries, such as fresh sliced strawberries, blueberries, blackberries or raspberries. Serve immediately out of the fridge to prevent them from softening too much.  Keep stored, covered, in the fridge when not being served.