This Japanese style yogurt no bake cheesecake, or "rare cheesecake" is the perfect not-too-sweet treat.
Crush the graham crackers in either a food processor, or in a sealed plastic sandwich bag until fine. Add in the melted butter and combine. Press into the bottom of container(s). Use either one large container (I used a 6x8 inch glass baking dish), or individual sized cups/containers (plastic cups/containers, especially with lids, work great!).
Put three tablespoons of cold water into a small bowl, and sprinkle the gelatin over it to bloom. Meanwhile, place the softened cream cheese in a medium mixing bowl, and whisk or mix with a spatula until smooth. Add the yogurt and whisk/stir to combine. Stir in the lemon juice and vanilla.
In a small saucepan over medium heat, combine the milk and sugar and stir until dissolved. Heat until just about simmering, remove from heat, and stir/whisk in the bloomed gelatin until completely melted and smooth. Slowly add the warm mixture to the yogurt mixture, while whisking constantly. When fully combined, stir in the fruit (optional: add the fruit after pouring the cheesecake mixture into the container(s)).
Place in refrigerator until cool.
If you feel like this won't be sweet enough for you, feel free to up the sugar a bit.