Make the berry compote: In a medium saucepan, heat 1 cup mixed berries with 1 tablespoon water over medium-high heat. Bring to a simmer, then simmer on low for 5 minutes. Mash up the berries and stir in 1 tablespoon maple syrup. Allow to simmer until slightly reduced, about 2 to 4 minutes. Remove from heat and allow to cool to room temperature.
Make the cream: With an electric mixer, combine 4 oz cream cheese, 1 cup Greek yogurt, 1 teaspoon vanilla extract, and 3 tablespoons maple syrup in a large bowl. Beat on medium-high until well blended. Place bowl in fridge until ready to assemble parfaits.
Assemble the parfaits: In a glass, break apart 2 gingersnap cookies, if using, just enough to make an even layer. Top with about 2 to 3 tablespoons of berry compote. Top that with a layer of the yogurt-cream. Place an even layer of fresh berries, just enough to completely cover the cream layer. Repeat the cookie-crumble layer, then cream layer. Finally, top with a layer of fresh berries, and a mint leaf if desired. Repeat this process for all 4 glasses. Store in the fridge until ready to serve!
