Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.
Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.
In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least 1 hour but no longer than 24 hours.
Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.