Crush the graham crackers in a zip-top bag using a rolling pin until fine, then transfer to a small bowl.
Mix the crushed graham crackers with melted butter until evenly coated and crumbly.
Spoon about 1-2 tablespoons of the crust mixture into each small jar or cup, pressing down gently to form a firm base.
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2 minutes.
Stir in the fresh lemon juice to brighten the flavor.
In a separate bowl, whip the heavy cream until soft peaks form, creating a light, fluffy texture.
Gently fold the whipped cream into the cream cheese mixture, combining just until smooth and airy.
Spoon or pipe the creamy filling over the prepared crust in each jar, filling nearly to the top and smoothing the surface.
Cover the jars loosely and refrigerate for at least 2 hours to allow the filling to set and flavors to meld.
Just before serving, top each cheesecake cup with fresh berries, chocolate shavings, or a drizzle of caramel for added flavor and visual appeal.
Enjoy these cool, creamy cheesecake cups straight from the fridge for the perfect bite of tangy, sweet, and crunchy goodness.
