1. Soften the Cream Cheese: Take your cream cheese out of the refrigerator about 30 minutes before you plan to start, or gently soften it in the microwave for 10-15 seconds. This is crucial for a smooth, lump-free mixture.

2. Combine Cream Cheese and Sweetener: In a medium-sized mixing bowl, add the softened cream cheese and powdered sugar. Using an electric hand mixer or a whisk, beat them together until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl to ensure everything is incorporated.

3. Add Yogurt and Vanilla: Now, add the plain Greek yogurt and vanilla extract to the cream cheese mixture. Continue to beat or whisk until everything is smoothly blended. The mixture should be thick and creamy, resembling a soft cheesecake batter.

4. Adjust Consistency with Milk: Gradually add the milk, one tablespoon at a time, while continuing to mix. The goal is to reach your desired consistency – you might prefer it thicker like a dip or slightly looser like a mousse. Don’t add too much milk at once, as it can quickly become too thin.

5. Portion and Chill (Optional): Divide the dessert mixture into individual serving dishes or small bowls. For the best flavor and texture, cover each dish with plastic wrap and refrigerate for at least 15-20 minutes. This allows the flavors to meld and the dessert to firm up slightly.

6. Top and Serve: Just before serving, top your Greek yogurt dessert with a generous portion of fresh berries. If desired, sprinkle with a little granola or chopped nuts for added texture and crunch. Enjoy immediately!