Start by combining the graham cracker crumbs and the melted butter in a small bowl and mixing them together until they're well combined. Spoon the mixture into the bottoms of whatever glass containers you're using (you'll need 4) and press the graham cracker mixture down lightly with the back of a spoon. Try your best to divide the graham cracker crumbs evenly between the glasses.

In a large bowl using a hand mixer (or the bowl of your stand mixer fitted with the paddle attachment) mix the cream cheese on high speed until it's light and fluffy. Add the powdered sugar and mix until it's well integrated, scraping down the sides of the bowl as necessary. Mix in the Greek yogurt, the lemon zest and juice and throw in the blackberries, mixing just until the blackberries are broken apart and their juices have coloured the mixture.

Fold in the whipped topping using a rubber spatula and continue folding until the whipped topping is fully combined.

Spoon or pipe the mixture into the glasses on top of the graham cracker crumbs, dividing the mixture between the glasses as evenly as possible.

Refrigerate the cheesecake mixture for 1-2 hours, just so the mixture can firm up a bit.

Top with the whipped topping or whipped cream, some fresh blackberries and some lemon slices, and serve!