Preheat your oven to 350°F and line a cupcake tin with 12 liners.
Add graham crackers to a food processor and pulse until they are crumbs. Add in melted butter and pulse until combined. You can also use a plastic bag and pound with a rolling pin until they are crumbs, then mix the crumbs and melted butter in a bowl.
Divide crumbs evenly amongst muffin liners (about 1.5 Tablespoons each). Then, use your fingers to flatten and pack the crumbs on the button.
Bake for 5 - 6 minutes. Remove from oven and let cool for 5 - 10 minutes while you make filling.
While the crust cools, add cream cheese to a large mixing bowl and beat with a handheld electric mixer until smooth.
Add greek yogurt, egg, egg yolk, sugar, vanilla extract, lemon juice, lemon zest, and arrowroot powder. On the lowest setting, mix again until smooth for 30 - 60 seconds. Do not overbeat.
Divide evenly amongst muffin liners and bake for 17 - 20 minutes or until the filling has just set - it should not jiggle or look wet.
Let cool 30 minutes at room temperature before transferring to the refrigerator. Chill for at least 3 hours.
Top with fresh berries and small mint leaves. Enjoy!