Beat cream cheese and lemon rind together until softened. Beat in caster sugar, Greek yoghurt and vanilla extract.
Whisk eggs thoroughly, strain through a sieve into the cream cheese mixture and beat well. Pour into 6 individual ramekin dishes. Place in a deep sided roasting tin with boiling water half way up the sides.
Bake for 35 to 40 minutes. Serve warm or chilled with berries on top and dusted with icing sugar.