Let the light cream cheese soften. To make the no-bake cheesecake filling, add the light cream cheese, 0-fat Greek yogurt, vanilla, lemon juice, lemon zest, and 1/4 CUP of monk fruit or sugar to a large bowl. Use a hand-held mixer to combine the ingredients until smooth. Or, whisk the ingredients together until smooth.

Wash and dry the raspberries. In a separate bowl, combine the raspberries, 1 TSP of monk fruit or sugar, and a pinch of lemon zest. Gently mash the raspberries to release the juices.

Place the graham crackers in a ziplock bag, let the air out of the bag, and seal it. Crush the graham crackers with a rolling pin or the bottom of a cup.

To assemble the cheesecake, add one spoonful of graham crackers to the bottom of the jar. Next, add a layer of the cheesecake filling. Then, add one spoonful of raspberries. Repeat these steps and equally fill all jars with the ingredients.

Place the cheesecake jars in the refrigerator with the lids on and let them chill for 4 hours or more. Optional: When you are ready to enjoy them, top them with some light whipped cream.