Crush biscuits in a plastic bag using a rolling pin, then mix with melted butter.

Press the biscuit mixture into a lined mold and chill in the refrigerator for 20 minutes.

Soak powdered gelatin in water in a heatproof container.

Whip heavy cream until soft peaks form.

Mix cream cheese until smooth, then add yogurt and sugar, blending well.

Heat the soaked gelatin in a microwave at 600W for 10-20 seconds until dissolved, then mix a small amount of the cream cheese mixture into the gelatin.

Combine the gelatin mixture, lemon juice, and whipped cream into the cream cheese mixture in two additions, folding gently.

Scatter dried cranberries evenly over the biscuit base.