Use a food processor to crumble cheesecake bars into small pieces. Press crumbs in a small cup or mason jar (about 2 teaspoons into each cup).

Beat cream cheese and COOL whip until well light and fluffy. Add sugar , vanilla, and lemon zest until well combined.

Pipe or spoon cheesecake filling into 4 cups.

Top with mixed berries and refrigerate until ready to serve.