In a ziploc bag, crush wafers. Set aside.
In the bowl of a stand mixer (or a bowl an electric hand mixer), beat cream cheese until just softened. Add greek yogurt, sugar, and vanilla. Beat until light and fluffy, about 4 minutes.
Using small glass cups, wide-mouth jars, or champagne flutes as vessels, assemble the dessert in the following order: crushed wafer, lemon curd, cheesecake mixture, raspberry. If desired, garnish with mint.