Crush the graham crackers or digestive biscuits into fine crumbs and place them in a bowl.
Mix the melted butter into the crushed crackers until the mixture resembles wet sand.
Divide the crumb mixture evenly among your small jars, pressing down firmly to create a compact crust at the bottom of each.
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
Pour the chilled heavy cream into a separate bowl and whip with a whisk or mixer until soft peaks form, about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture, combining until smooth and fluffy.
Spoon or pipe the creamy filling over the crust in each jar, filling about three-quarters full.
Cover the jars tightly and refrigerate for at least 4 hours, or overnight, to let the filling set and develop its creamy texture.
Just before serving, top each jar with fresh berries or your preferred fruit toppings for an added burst of flavor and color.
Enjoy these individually layered cheesecakes straight from the fridge for a cool, creamy, and satisfying treat.
