Place the cream cheese, sugar, lemon juice, and lemon zest into a medium bowl and whip with a hand mixer util smooth. Transfer the mixture to a piping bag or baggie with a corner cut off. Squeeze the cheesecake filling into the thawed phyllo cups and top with fresh fruit. Serve immediately.

If you are not able to serve immediately, keep the cheesecake filling separate from the cups. I found that they will get soft if they sit too long.