Make the crust base: In a bowl, stir together graham cracker crumbs, sugar, melted butter, and a pinch of salt. The mixture should look like damp sand and hold when pressed. Adjust with a touch more butter if it seems dry.

Portion the crust: Spoon 2–3 tablespoons of the crumb mixture into each cup or jar (small 6–8 ounce cups work perfectly). Press down firmly with the back of a spoon or the bottom of a small glass. Set cups in the fridge to firm up while you make the filling.

Whip the cream: In a cold mixing bowl, beat the heavy cream with a pinch of salt to medium-stiff peaks. Don’t overbeat. Set aside.

Blend the cream cheese base: In another bowl, beat the softened cream cheese until very smooth, about 1–2 minutes, scraping the bowl. Add powdered sugar, vanilla, and lemon juice. Beat again until creamy and lump-free.

Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep the mixture airy. The filling should be smooth and fluffy.

Fill the cups: Spoon or pipe the cheesecake filling over the chilled crusts, dividing evenly. Smooth the tops with the back of a spoon.

Chill to set: Cover and refrigerate for at least 2 hours, or up to 24 hours. Longer chilling helps the texture firm up without getting dense.

Top and serve: Right before serving, add berries, fruit sauce, or your favorite toppings. Serve cold.