To Make the Filling: Beat the softened cream cheese, Greek yogurt (or additional cream cheese) sweetener, and lemon juice in medium bowl with a hand mixer or stand mixer until mixture is smooth and creamy. Gently fold in whipped topping.
(Note: To make filling the trifle easier, I like to spoon the cheesecake filling into a large ziplock bag, snip off the end, and squeeze the filling into the trifle dish when you are ready to assemble. This is optional, and you certainly could spoon the filling in, but I like how neat and pretty it turns out this way!)
To Make the Crust: Start with either 8 individual trifle cups or 1 large trifle bowl (or clear glass bowl). Divide the cookie crumbs (or crushed roasted almonds) among each dish if using individual trifle bowls, or on the bottom of one large trifle dish.
Layer the Trifles: Top the crust with a layer of the cheesecake mixture, followed by a layer of raspberries (or berry of choice). Continue with the layers, until all of the cheesecake filling and berries are used up, (this may vary depending on the size of your trifle dish(s).
Cover and store trifle(s) in the fridge until ready to serve. Top with additional cookie crumbs, berries, nuts, or even chocolate chips if desired!