Preheat the oven to 325 degrees. You will need the wonton wrappers, a mini muffin pan, a pastry brush (or bbq sauce brush) and melted butter. Brush the butter on both sides of the wrapper and gently mold into the muffin cup. Do this for all 24.
Bake for 7-8 minutes. Watch carefully! The bottoms will be light brown and the top edges will be browning as well. You will notice if any parts are still raw looking by the pale color. Once done, remove from oven and allow to cool.
To make the filling: Warm the cream cheese in the microwave to room temperature or allow to sit out to come to room temperature. Add the yogurt and microwave for about 30 seconds to warm everything up. Beat the cream cheese and yogurt together with a hand mixer on high until smooth. Add lemon zest and powdered sugar. Beat on low to incorporate and then on high for 30 seconds.
To add to the cups: Once the cups have cooled, you can fill them with the mixture. You can spoon it in with two spoons. Or, you can use a 1M tip and pastry bag to pipe for a fancy presentation. Or, you could spoon the mixture into a ziplock bag, cut off the corner, and use that to pipe the cheesecake mixture.
Top with berries. Chill in the fridge for up to 3 hours or serve immediately. The cheesecake will eventually make the wontons soggy if kept overnight.