Finely crush Annie's Chocolate Bunnies in a blender or food processor and combine with melted coconut oil.  Grease a mini cupcake pan and then place a heaping teaspoon of crust into each well and flatten. (I like to flatten all the wells together at the end, so I can disperse any extra crust crumbs that I have!)

Place in the freezer to let firm while you make the filling.

Combine softened cream cheese with greek yogurt, honey, lemon juice, vanilla and salt.  Mix until smooth.  Spoon about 1 tablespoon of filling into each well of you mini cupcake pan, then smooth out.  (I used extra cheesecake filling to make the top of my santa hat, so I froze it in a small bowl so I could roll them later.  BUT you can use whipped cream to top off your santa hats instead.)

Place in the freezer to firm for at least 15 minutes. Use a butter knife to pop them out of your pan!

Top with a strawberry (I chopped off the stems) to make it look like a santa hat! For the top of the santa hat, either roll little balls of your extra cheese cake filling or put a little whipped cream on top!