In a food processor, or small blender, add blueberries, honey, and lemon juice. Blend until smooth. Set aside.
Add milk and sugar to a small sauce pan and heat up the milk while stirring for about 2-3 minutes, or until sugar is dissolved and milk is warm.
In a medium bowl add cream cheese, slowly pour milk mixture over cream cheese, whisking the entire time until it is smooth. Whisk in the Greek yogurt, vanilla extract, and lemon zest. Mix until well combined. Place in refrigerator to let mixture cool. (about 10 minutes)
Once cream cheese cheesecake mixture is cool. fill each popsicle mold halfway with the cheesecake mixture, top with a little bit of the raspberry puree, 1-2 tsp of crushed cracker, and finish with the cheesecake mixture. To swirl the blueberry sauce, use a toothpick or butter knife.
Place the top on the popsicle mold and add sticks (depending on mold). Freeze for 6 hours.
Remove once frozen, and dig in! Optional to coat with additional crackers, if desired.