Preheat your oven to 350°F (175°C) and line a standard cupcake tin with 12 paper liners.

In a food processor, pulse graham cracker crumbs until finely ground. Combine with melted salted butter in a medium bowl until it resembles wet sand.

Press about 1.5 tablespoons of the mixture into each cupcake liner, creating an even crust.

Bake the crusts in the preheated oven for 5–6 minutes until set and lightly golden, then cool.

In a mixing bowl, beat room-temperature cream cheese until smooth. Gradually mix in Greek yogurt, an egg, sugar, vanilla, lemon juice, lemon zest, and arrowroot starch.

Distribute the filling evenly into the cooled crusts, filling each liner just below the top.

Bake the cheesecakes for 17–20 minutes until the filling is set but slightly jiggly in the center.

Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours.

Serve chilled, topped with fresh berries and mint leaves.