Prep the lemon. Wash and dry the lemon. Finely zest it first, then juice it. You’ll need about 3 tablespoons of juice. Set aside a little zest for garnish.

Make the crumb (optional). Stir crushed graham crackers or granola with melted butter or coconut oil until lightly moistened. Press a spoonful into the bottom of each serving cup or jar. This adds crunch and a “mini cheesecake” feel.

Soften the cream cheese. If using cream cheese, let it sit at room temp for 10 minutes. This helps it blend smoothly and prevents lumps.

Whisk the base. In a medium bowl, whisk the yogurt and cream cheese (or coconut cream) until smooth and creamy. Take a minute here—this step creates that silky texture.

Add flavor. Whisk in honey or maple syrup, lemon juice, lemon zest, vanilla, and a pinch of salt. Taste and adjust the sweetness or lemon to your liking. It should be bright but balanced.

Assemble the cups. Spoon the lemon cream yogurt over the crumb layer or straight into cups if you’re skipping crumbs. Smooth the tops with the back of a spoon.

Chill briefly. Refrigerate for 20–30 minutes to let the flavors meld and the texture set slightly. Not strictly necessary, but it makes a big difference.

Finish and serve. Top with berries, extra lemon zest, or nuts just before serving. Serve cold with a small spoon.