In a food processor, pulse the cookies until reaching a crumble consistency. Add in almond flour, honey and coconut oil and pulse until just combined, it should be still quite crumbly. If the mixture is too dry, add in another tbsp of coconut oil.
For the filling: in a large bowl beat together mascarpone, ricotta, sugar, and vanilla. Add the zest and juice of one lemon, then slowly incorporate the gin. Mix all ingredients together until combined.
Fill ⅓ of a dessert glass with the cheesecake base, then pour in the filling all the way to the top. Repeat the process with the remaining glasses.Make sure to reserve about 2-3 tbsp of crumble to decorate the cheesecake.
Refrigerate for at least 4 hours, or overnight. Decorate with fresh lemon zest and sprinkle some extra crumble on top, then serve.