1. Line a 12-cup muffin tin with liners and set aside.
2. Pulse graham crackers, 2 tablespoons sugar, walnuts, and salt in a food processor until finely crushed, 6 to 8 times; transfer to a medium bowl, then stir in butter until combined. Add 2 tablespoons mixture to each muffin cup and press into a firm, even layer; set aside.
3. Rinse bowl of food processor, then process cream cheese and remaining 1/2 cup sugar until smooth, about 1 minute. Scrape down sides, then add blackberries and beet and process until smooth, about 3 more minutes, scraping down sides as needed. Add yogurt and orange zest and pulse until just combined, 3 to 4 times. Divide filling evenly among muffin cups and smooth tops. Freeze until firm, at least 2 hours.
4. To serve, remove liners and let cheesecakes sit until slightly thawed, 15 to 20 minutes. Store in an airtight container in the freezer for up to 1 month.
Source: Hannaford fresh Magazine, January-February 2021