Beat the cream cheese until creamy. Add the yogurt and lemon curd, and beat again until smooth. Set aside.

Beat the heavy whipping cream and powdered sugar in a clean, chilled metal bowl until stiff peaks form. Fold the whipped cream into the lemon mixture until completely mixed in.

Pipe the lemon mousse into the cinnamon sugar dessert cups. Top each one with fresh berries. Serve that day.