Add lemon juice to a small, microwave safe bowl and sprinkle evenly with gelatin. Let it stand for 1 minute, then whisk to combine. Microwave on high for 15 seconds, whisk and microwave again for 10-20 seconds, whisk until dissolved. Set aside to cool to room temperature.
Add the cream cheese to a large bowl and beat until fluffy. Add the Greek yogurt and beat until combined. Stop to scrape the sides of the bowl with a spatula, then beat to fully combine.
Add the gelatin mixture, lemon zest and vanilla extract and beat until combined.
Add the powdered sugar and beat until fluffy and fully combined.
Fold in the whipped cream and beat on low until combined. Increase the mixer speed to high and beat for 3 minutes until fluffy and thickened.
Layer the dessert into glasses in the following order: 2 tablespoons graham cracker crumbs, cheesecake filling, lemon curd, cheesecake filling, 1 tablespoon graham crackers crumbs and again the filling.
To make the layering easier and mess-free add the cheesecake filling to a piping bag and cut the tip; same for the lemon curd.