Preheat oven to 350°F (175°C) and line a standard muffin tin with 6 paper liners.

In a small bowl, combine graham cracker crumbs and melted butter, then press approximately 1 tablespoon of the mixture into the bottom of each liner.

Place the cottage cheese, eggs, honey, lemon zest, lemon juice, vanilla extract, and cornstarch into a high-speed blender.

Process on high speed for 60 seconds until the mixture is completely smooth and no curds remain.

Divide the batter evenly among the prepared muffin liners, filling each roughly three-quarters full.

Bake for 22 to 25 minutes or until the edges are set and the centers exhibit a slight jiggle.

Remove from the oven and allow to cool in the tin at room temperature for 30 minutes.

Transfer to the refrigerator and chill for at least 2 hours to allow the texture to fully set before serving.