In a medium bowl, combine graham cracker crumbs and melted unsalted butter, mixing until fully saturated. Press half of this mixture into the bottom of an 8-inch square pan to create a sturdy base.

In a large mixing bowl, whip together cream cheese and sweetened condensed milk until smooth and creamy, about 2-3 minutes. Add lemon juice and blend well.

Gently fold in fresh berries into the cream cheese mixture using a spatula, aiming for a marbled effect.

Pour the berry-filled mixture over the crust and spread evenly. Sprinkle remaining graham cracker mixture on top. Cover with plastic wrap and place in the freezer for at least 6 hours.

Before serving, let dessert sit at room temperature for 10-15 minutes to soften slightly. Cut into squares and serve with extra berries on top.