In a small mixing bowl, beat the softened cream cheese with a spoon or spatula until smooth and creamy, about 1-2 minutes. The mixture should be silky and free of lumps.
Add the Greek yogurt, powdered sugar, and lemon juice to the cream cheese. Mix well until fully combined and slightly fluffy, resulting in a tangy, creamy filling.
Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin. Stir the crumbs into the cream cheese mixture until evenly incorporated, creating a smooth crust base.
Spoon or pipe the filling into mini cups or jars, filling each about three-quarters full. Gently tap each cup on the counter to remove air bubbles and even out the surface.
Place the cups in the refrigerator and chill for at least 2 hours until the filling is set and firm to the touch. The texture will be silky and slightly jiggly when ready.
Just before serving, top each cup with fresh berries or your favorite toppings for a burst of color and flavor. Serve cold for the best creamy texture and vibrant appearance.
