In a small bowl, combine graham cracker crumbs with melted butter until mixture resembles wet sand. Divide evenly among 6 small jars or glasses, pressing down firmly to create a compact layer.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes, scraping down the sides as needed.

Add Greek yogurt, honey, vanilla extract, and lemon juice to the cream cheese. Beat on medium speed until completely smooth and well combined, about 2 minutes.

Spoon or pipe the cheesecake filling over the graham cracker crust in each jar, dividing evenly. Smooth the tops with the back of a spoon.

Cover jars with lids or plastic wrap and refrigerate for at least 2 hours, or until firm and set. For best results, chill for 4 hours or overnight.

Just before serving, top each jar with fresh berries or your favorite toppings such as fruit compote, chocolate shavings, or whipped cream.

Serve chilled directly from the jars with small spoons. Store leftovers covered in the refrigerator for up to 3 days.