Prep the pan: Line an 8x8-inch square pan with parchment so the edges hang over for easy lifting. For individual servings, use 8–10 small jars or glasses.

Make the crust: Crush the cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Stir in the melted butter and a pinch of salt until the mixture feels like damp sand.

Press and chill: Press the crumb mixture firmly into the pan to form an even layer. Use the bottom of a measuring cup to compact it well. Chill while you make the filling.

Whip the cream: In a cold bowl, whip heavy cream with 2 tablespoons powdered sugar to soft peaks. Set aside.

Beat the base: In another bowl, beat softened cream cheese with granulated sugar until smooth and fluffy, about 1–2 minutes. Add Greek yogurt, lemon zest, lemon juice, vanilla, remaining powdered sugar, and a pinch of salt. Mix until silky.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Don’t overmix—keep it airy.

Layer the filling: Spread the cheesecake mousse over the chilled crust. Smooth the top with a spatula.

Prep the berries: Slice strawberries if using. Toss all berries with 1 tablespoon sugar if you want extra juiciness, or leave plain for a fresher bite.

Add the fruit: Spoon the berries evenly over the mousse. Press lightly so they nestle without sinking.

Chill to set: Cover and refrigerate for at least 3 hours, preferably 4–6, until the layers are firm enough to slice cleanly.

Serve: Lift from the pan with the parchment, slice into squares, and serve cold. For jars, just spoon and enjoy straight from the fridge.