Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish, using the bottom of a drinking glass to press firmly to the bottom and into the corners.

Add softened cream cheese, yogurt, powdered sugar, lemon zest and lemon juice to the food processor. Puree until smooth, about 1 minute. Add the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day.

To serve, top with berries and cut into 12-16 squares.

To make ahead: Refrigerate for up to 1 day.

To freeze: Make ahead up to 2 days. Defrost and add berries after it’s defrosted (not before)