Prep the lemons. Wash and dry the lemons. Finely zest them first, then juice them. You’ll need about 1 tablespoon of zest and 1/2 cup of fresh juice. Strain the juice to remove seeds and pulp.

Sweeten the citrus. In a small bowl, combine the lemon juice, lemon zest, sugar, and a pinch of salt. Stir until the sugar starts to dissolve. Set aside for 5 minutes to let the flavors bloom.

Beat the cream cheese. In a mixing bowl, beat the softened cream cheese until smooth and fluffy, about 1–2 minutes. This helps avoid lumps later.

Add yogurt and vanilla. Mix in the Greek yogurt and vanilla extract until fully combined and silky. Scrape down the sides of the bowl as needed.

Incorporate the lemon mixture. Slowly pour the lemon mixture into the cream cheese base while mixing on low speed. Blend just until smooth. Taste and adjust sweetness if needed.

Whip the cream. In a separate cold bowl, whip the heavy cream to soft-medium peaks. It should hold shape but still look smooth and glossy.

Fold it together. Gently fold the whipped cream into the lemon mixture in two additions. Use a spatula and light strokes to keep it airy.

Make the crumb layer. Crush your cookies into fine crumbs. If you’d like a firmer base, mix the crumbs with melted butter until they resemble wet sand. If you prefer a looser, spoonable layer, skip the butter.

Assemble the cups. Spoon a layer of crumbs into the bottom of each small glass or jar. Top with a generous layer of the lemon cream. Repeat layers if you like a parfait look.

Chill to set. Cover and refrigerate for at least 2 hours, or up to 24 hours. The flavors meld and the texture firms slightly as it chills.

Finish with toppings. Just before serving, add fresh berries and a small sprig of mint. A light sprinkle of extra zest looks pretty and adds aroma.